My family and I went apple picking last weekend at a local orchard an hour or so north of New York City. We had a great time searching for and picking apples. Since then, I have searched high and low for a great healthy apple recipe. This time of year, pumpkin cries out for baked goods – bread and cookies – but this crunchy and zesty apple celery salad seems to fit in quite well.
What I love most about this particular salad is the unexpected brightness of dill. It provides such a vibrant flavor and fragrance and combines perfectly with the short list of ingredients. Dill also brings a “fresh from the garden” touch (even though my bunch was from the market. I am looking forward to growing more herbs next summer).
When cutting your apples, make sure to slice the matchsticks thin. I got camera happy and didn’t make time to cut them thin enough. Mine were fine, but I would have enjoyed a lower ratio of apple to celery pieces with each bite.
This salad doesn’t take very long to throw together. I also don’t like a ton of dressing in my salads, so you may need to adjust the olive oil quantity to taste. Enjoy!
- 1 large or 2 small apples, cut into thin matchsticks
- 4 stalks celery, sliced thin
- 1 shallot
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tbsp honey
- ½ tbsp dijon mustard
- 2 tbsp dill
- ½ cup chopped walnut pieces
- pinch of salt
- pinch of black pepper
- Cut the apples into matchsticks and thinly slice the celery stalks. Finely chop the shallot.
- In a small bowl whisk together the apple cider vinegar, olive oil, honey, dijon mustard, salt and pepper.
- In a large bowl, combine the apples, celery, and shallot with the viniagrette. Add dill. Toss to coat.
- Sprinkle with walnuts.