French cuisine · Salads & Mezze

Celery and Apple Salad

Celery stalks and apple cut into strips with walnuts and a yogurt-mustard dressing.

Ingredients · for 4 servings

• 1 bunch celery (with leaves)
• 2 tart apples
• 100 g walnuts
• 150 g yogurt
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 lemon
• 1 tsp honey
• Salt, pepper

Instructions

1. Pick the tender leaves off the celery and set aside, wash the stalks and remove the coarse strings with a vegetable peeler.
2. Cut the stalks diagonally into thin 3 mm slices and soak in ice water for 5 min. so they curl slightly and turn extra crisp.
3. Quarter and core the apples and cut into thin sticks with the skin on, mixing them at once with the juice of half a lemon so they stay pale.
4. Stir the yogurt until smooth with the Dijon mustard, honey, remaining lemon juice, salt and pepper, then stir in the olive oil.
5. Roughly chop the walnuts, toast in a dry pan for 3 min. and let cool; drain the celery and pat very dry.
6. Mix the celery and apple sticks with the dressing, sprinkle with walnuts and the celery leaves and serve well chilled.