Crispy and refreshing, this delicious salad is loaded with complex tastes and flavors that will delight your family or guests. The ingredients will hold up well if made ahead and dressed just before serving. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
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 oz) 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 tablespoons honey
kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
Directions
1. Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.)
2. Place sliced celery, fennel, sunchoke and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
3. In a small bowl, combine remaining lemon juice, mustard, garlic, honey and salt. Whisk in oil and season with pepper.
4. Drain chilled celery, fennel and sunchokes and dry in a salad spinner or blot with a paper towel.
5. Combine celery, fennel, sunchoke, celery leaves, walnuts and apples.
6. Toss with dressing before serving.
7. Garnish with fennel fronds.
Nutrition information: Serves 6. Per serving: 170 calories, 15g total fat (1.8 g saturated fat) 8g carbohydrate, 2g protein, 2.5g dietary fiber.
