Apple Celery Salad with Peanuts

A few weekends ago we went apple picking for Honey Crisps, and I picked up a few of these beautiful Mountain Rose (PINK) apples as well. Occasionally I will bake with them, more so I love adding them to salads for their sweet tartness, but also their beauty. The kids always like taking them to school to surprise all of their friends with their hot pink flesh.

This recipe is inspired by Joshua McFadden’s celery salad in his cookbook Six Seasons. In his recipe he uses parsley, instead mint, adds scallions, and some medium-hot chiles. And while I love that recipe as is, my kids often times prefer not to eat the chiles, and so here is my quick version. This salad has acid, sweetness, fat from the olive oil, saltiness from the peanuts, and a serious dose of crunch factor. Everything I want from a salad.

Apple Celery Salad with Peanuts
serves 2

INGREDIENTS
4 celery stalks, sliced on the diagonal
2 medium apples (Mountain Rose, Fuji, Braeburn), halved, and sliced into thin wedges
2 tablespoons lemon juice
Kosher Salt + Freshly Ground Pepper
1/2 cup roasted peanuts, chopped
1 cup fresh mint leaves
Extra-Virgin Olive Oil

STEPS
Fill a medium bowl with ice water and put sliced celery in there to soak and crisp while you prep the rest of the recipe.

In a medium bowl add the apples and lemon juice, gently toss. Season with 1/2 teaspoon kosher salt and a few grinds of freshly ground pepper.

Drain the celery and pat dry. Add to the apples, along with roasted peanuts, mint and a good drizzle of olive oil. Taste and adjust.