Celery Salad with Apple Cider Vinaigrette
I am not a dietician, but I jokingly call this celery salad my “digestion salad” because I feel so good after eating it. Loaded with thinly shaved fennel, sliced celery, sliced green apple, freshly chopped Italian parsley, toasted walnuts and freshly grated parmesan cheese, this combination is hard to resist. Plus, the entire dish is tossed with a simple apple cider vinaigrette which takes this dish to the next level.
Ingredients Needed for Celery Salad with Apple Cider Vinaigrette
Dressing – Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt and black pepper in a mixing bowl. Whisk until well combined. Set aside.
Vegetables – You’ll need thinly shaved fennel bulb and thinly sliced celery for this recipe.
Fruit – You’ll need thinly sliced green apple for this recipe.
Nuts – Be sure to lightly toast your walnuts before add them to the salad. The toasting adds a depth of flavor that’s so good.
Herbs – Roughly chop fresh Italian parsley for this recipe. You can also save some of the fennel fronds if you desire.
Cheese – Add a light coating of freshly grated parmesan cheese to finish the salad.
How to Make Celery Salad with Apple Cider Vinaigrette
Make the Dressing
Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt and black pepper in a mixing bowl. Whisk until well combined. Set aside.
Toast the Walnuts
Add the walnuts to a non-stick skillet and lightly toast. Remove from the heat and set aside to cool.
Assemble the Salad
Add thinly shaved fennel bulb, thinly sliced celery, thinly sliced green apple, chopped fresh Italian parsley and toasted walnuts to a mixing bowl. Drizzle with as much or as little dressing as you desire. Toss until the salad is lightly coated in the dressing. Add a scoop of the salad to a serving dish and finish it with freshly grated parmesan cheese. Serve immediately.
Storage
Store any undressed salad in an airtight container in the refrigerator for two to three days. Extra dressing should be store in a separate airtight container in the refrigerator for four to five days. Dressed salad is best enjoyed immediately. Looking for more salad ideas? Try my Five Ingredients Simple Fall Salad.
Celery Salad with Apple Cider Vinaigrette
Ingredients
Salad
- 2-3 stalks celery, wash, remove ends, slice thin on a diagonal
- 1 small bulb fennel, wash, remove stalks and fronds, slice thin with a mandoline
- 1 green apple, wash, core and slice thin
- ¼ cup parsley, roughly chop small
- ½ cup walnuts, lightly toasted
- 3 tablespoons parmesan cheese, divided among the salads, freshly grated
Apple Cider Vinaigrette
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- Pinch black pepper
Equipment
- 2 mixing bowls
- 1 non-stick skillet
Instructions
How to Make Celery Salad with Apple Cider Vinaigrette
Make the Dressing
- Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt and black pepper in a mixing bowl. Whisk until well combined. Set aside.
Toast the Walnuts
- Add the walnuts to a non-stick skillet and lightly toast. Remove from the heat and set aside to cool.
Assemble the Salad
- Add thinly shaved fennel bulb, thinly sliced celery, thinly sliced green apple, chopped fresh Italian parsley and toasted walnuts to a mixing bowl. Drizzle with as much or as little dressing as you desire. Toss until the salad is lightly coated in the dressing. Add a scoop of the salad to a serving dish and finish it with freshly grated parmesan cheese. Serve immediately.
One Comment on “Celery Salad with Apple Cider Vinaigrette”
I have never made anything with fennel before, but this was so fun and easy and tasted amazing! I am actually planning on making it for Thanksgiving dinner,