I am not a dietician, but I jokingly call this 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.
2-3stalkscelery, wash, remove ends, slice thin on a diagonal
1small bulbfennel, wash, remove stalks and fronds, slice thin with a mandoline
1green apple, wash, core and slice thin
¼cupparsley, roughly chop small
½cupwalnuts, lightly toasted
3tablespoons parmesan cheese, divided among the salads, freshly grated
Apple Cider Vinaigrette
¼cupolive oil
2tablespoonsapple cider vinegar
1teaspoonDijon mustard
1tablespoonhoney
¼teaspoonsalt
Pinchblack 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.