Apple Celery Salad Paul Beary Food

APPLE CELERY SALAD

Steps:

• Toss the diced apples with the lemon juice.
• Add the diced celery.
• In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
• Pour mayo mixture over salad and toss to coat.
• Season with salt if desired.
• Chill and serve.

APPLE-CELERY SALAD

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

CELERY AND APPLE SALAD

Steps:

• Trim celery ribs to remove leaves (reserving the trimmings for stock), and peel ribs with vegetable peeler if outer surface is tough or fibrous. Wash and cut the ribs into 2-inch pieces. Then press the pieces flat on the table and cut them lengthwise into thin strips. You should have about 2 1/2 cups. Place in a bowl.
• Since the apples are not peeled, wash them thoroughly in warm water, scraping lightly with a knife if necessary to remove any surface wax. Stand apples up and cut them lengthwise on all sides into slices 1/2-inch thick until you reach core. Discard it, pile apple slices together and cut into 1/2-inch strips. Add pieces to celery along with the all ingredients except lettuce leaves and mix well.
• To serve, arrange lettuce leaves on six individual plates and spoon the salad onto the leaves.

CELERY SALAD WITH APPLES AND BLUE CHEESE

Steps:

• Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
• Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
• Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
• Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

APPLE AND CELERY SALAD

Steps:

• In a small bowl whisk together mayonnaise, cilantro, lemon juice, and salt and pepper to taste until combined. Cut celery and apple into 1 1/2-inch-long thin julienne strips. Toss together celery, apple, dressing, and salt and pepper to taste.

CELERY AND APPLE SALAD WITH PECANS

Steps:

• Preheat oven to 350°F. Spread pecans on a rimmed baking sheet; bake until lightly browned, tossing halfway through, 5 to 7 minutes. Transfer to a plate to cool.
• In a medium bowl, whisk together sour cream, vinegar to taste, and sugar until smooth. Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 98
• Fat: 6g
• Protein: 1.8g
• Carbohydrates: 11g
• Fiber: 3.2g