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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Celery, Apple, and Peanut Salad Recipe

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Celery, Apple, and Peanut Salad image

 

This recipe for Celery, Apple, and Peanut Salad, by , is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bon Appetit

Category:
Category:

Ingredients:  
Ingredients:  
4 large celery stalks, peeled, sliced inch thick on a diagonal
4 scallions, trimmed, thinly sliced on a steep diagonal
2 medium apples (such as Fuji and/or Braeburn), halved, cored, cut into -inch-thick wedges
1 Fresno chile or serrano chile, very thinly sliced into rings, seeds removed
3 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper
cup roasted peanuts, coarsely chopped, divided
cup parsley leaves, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling

Directions:
Directions:
RECIPE PREPARATION
Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.

Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.

Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Wonderful salad!

 

 

 

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