CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 11

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1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g