Celery Leaf, Apple and Radish Snap Salad
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4 celery ribs with leaves, thinly sliced (reserve about 1 cup / 30 g loose celery leaves)
1 large crisp apple (Granny Smith or Pink Lady), cut into thin matchsticks
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) fresh dill, chopped
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 / 4 tsp kosher salt, plus more to taste
3 tbsp (45 ml) extra-virgin olive oil
Freshly ground black pepper to taste
Finely grated zest of 1 lemon (optional)
Instructions
1. Place the sliced celery ribs, apple, radishes, and onion (if using) in a large bowl. Add the toasted walnuts and chopped dill.
2. In a small bowl, whisk together lemon juice, white wine vinegar, Dijon, honey, and 1/4 teaspoon salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
3. Pour the vinaigrette over the salad and toss to coat. Fold in the reserved celery leaves and lemon zest (if using).
4. Taste and adjust salt, pepper, or lemon to brighten. Serve immediately.
