Best 5 Celery Sunchoke And Green Apple Salad With Walnuts And Mustard Vinaigrette Recipes
In the realm of crisp and refreshing salads, Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette emerges as a symphony of textures and flavors. This vibrant dish combines the crunch of celery and walnuts, the earthy sweetness of sunchokes, the tangy freshness of green apples, and the creamy richness of goat cheese. Dressed in a zesty mustard vinaigrette, this salad offers a delightful interplay of sweet, sour, and savory notes. Whether served as a light lunch, a healthy side dish, or a refreshing appetizer, this salad is sure to tantalize taste buds and leave you craving for more.
Alongside this culinary delight, the article presents a delectable collection of additional recipes that explore the versatility of celery, sunchokes, and green apples. From hearty soups and savory main courses to sweet and tangy desserts, these recipes showcase the diverse culinary possibilities of these humble ingredients. Discover the comforting warmth of Celery and Sunchoke Soup, the rustic charm of Roasted Chicken with Sunchokes and Apples, and the sweet indulgence of Green Apple and Sunchoke Crisp. Each recipe promises a unique taste experience, highlighting the unique characteristics of these ingredients while offering exciting flavor combinations.
CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
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
SUNCHOKE AND APPLE SALAD
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories salads and dressings, appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
- Toss the hot sunchokes with the remaining salad ingredients.
- Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.
GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE
This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]
Provided by dividend
Categories Apple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
- Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO, CELERY, AND APPLE SALAD
Steps:
- In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
- In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
- Drizzle dressing over salad and season with salt and pepper.
Tips:
- Use a mandoline for uniform slices: Slicing the celery root, sunchoke, and green apple with a mandoline ensures even thickness and a more visually appealing salad.
- Toast the walnuts for added flavor: Toasting the walnuts in a pan or oven enhances their nutty flavor and adds a delightful crunch to the salad.
- Make the mustard vinaigrette ahead of time: The vinaigrette can be prepared in advance and refrigerated for up to 3 days. This allows the flavors to meld and develop, resulting in a more flavorful dressing.
- Adjust the dressing to your taste: Feel free to adjust the proportions of the vinaigrette ingredients to suit your preferences. You can add more mustard for a tangier flavor, more honey for sweetness, or more olive oil for a richer dressing.
- Garnish with fresh herbs: Before serving, sprinkle some chopped fresh herbs such as chives, parsley, or cilantro over the salad for an extra burst of flavor and color.
Conclusion:
This vibrant and flavorful salad combines the earthy sweetness of celery root and sunchoke with the crisp tartness of green apple, creating a delightful balance of flavors. The toasted walnuts add a nutty crunch, while the mustard vinaigrette ties all the elements together with its tangy and slightly sweet dressing. Perfect as a light lunch or refreshing side dish, this salad is a celebration of seasonal produce and a testament to the power of simple, yet delicious ingredients. Whether you're a seasoned salad enthusiast or looking for a new healthy and flavorful recipe, this celery root, sunchoke, and green apple salad is sure to impress.
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