Celery and Apple Salad

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This celery and apple salad with toasted almonds and a simple vinaigrette is the perfect transitional dish between winter and spring. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: 4

Course:
Theme: ,

Ingredients

  • 2/3 cup slivered almonds
  • Juice from 1/2 lemon (about 2 tablespoons) 
  • 1 tablespoons red wine vinegar 
  • 3 tablespoons olive oil 
  • Kosher salt 
  • 5 ribs of celery, trimmed and sliced
  • 1/2 apple, peeled and cubed 
  • 2 tablespoons finely grated Parmesan-Reggiano, plus more for garnish
  • Freshly ground pepper
  • 2 boiled eggs, peeled and cubed 

Directions

  1. Preheat oven to 400 degrees. On a baking sheet, spread out the almonds. Transfer to the oven to toast for about 10 to 12 minutes, until golden brown. Immediately transfer to a large bowl and add the lemon juice, red wine vinegar, oil and a few pinches of salt; toss until combined. 
  2. Next, add the celery, apple, Parmesan cheese, a few rounds of freshly ground pepper and diced egg. Gently toss together until combined. Give it a taste and adjust the salt or pepper to your liking. Top with a few shavings of Parmesan.
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