Today Los Gatos is covered in fog and rain 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. LG downtown looks very cool in this Jack the Ripper weather…
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 :
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.