Vancouver is covered in fog which is my favourite part about winter in this neck of the woods. Everything is quiet and beautiful with just a hint of a Scooby Doo mystery in the dark. The downtown towers disappear and the mountains have been erased from my view. The world seems small and manageable.
Small and manageable are good things, especially in January. This salad is a good example. There’s not much too it, but it seems a bit unusual. Celery and apple? Sure thing! The dijon mustard in the vinaigrette is strong but mellowed a bit by the sweetness of the agave syrup (or honey, if you wish). A handful of toasted walnuts gets sprinkled over top to add richness. Everything is crunchy, crispy and bright.
While, this would be a lovely companion to some braised chicken or roasted pork, I served this over some brown rice and some roasted delicata squash. This crunchy and refreshing salad added a spark to this simple and healthy meal. Small, manageable and delicious.
green apple and celery salad with walnuts and mustard vinaigrette
(adapted from Bon Appétit)
2 T fresh lemon juice
2 T Dijon mustard
1 T agave syrup (or honey)
3-4 T extra-virgin olive oil
4 large stalks of celery, with leaves if possible
1 large Granny Smith apple,quartered, cored & thinly sliced
1 scallion, sliced thinly
handful of walnuts, toasted, chopped
Add the first 4 ingredients into a small jar, along with a pinch of kosher salt and some freshly ground pepper. Shake well, taste and adjust seasoning if needed.
Thinly slice celery on the diagonal and add into a medium sized serving bowl with the apple slices and scallion. Toss well with the vinaigrette and sprinkle with walnuts. Serves 4 as a side.