Apple and Celery Salad with PeanutsQuentin Bacon
Cooks' note:
• Salad may be made 3 hours ahead and chilled, covered.
Recipe information
Yield
Serves 8 adults plus 10 children as part of a buffet
Ingredients
2
tablespoons fresh lemon juice
1
/2 teaspoon Dijon mustard
1
/4 cup olive oil
3
crisp red apples such as Fuji or Rome, cut into 1/4-inch-thick julienne
2
tart green apples such as Granny Smith, cut into 1/4-inch-thick julienne
4
large celery ribs, cut into 1/4-inch-thick julienne
1
/4 cup chopped fresh parsley
1
/3 cup dry-roasted peanuts, coarsely chopped
Need to make a substitution?
Preparation
Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.