Description
A fresh and crisp celery apple salad featuring a tangy lemon vinaigrette and creamy gruyere cheese. This simple, quick-to-prepare dish combines crunchy celery and sweet apples with a zesty dressing for a perfect light lunch or side salad.
Ingredients
Scale
Salad:
- 1 large bunch celery
- 2 medium apples (preferably honeycrisp)
- 1/2 cup gruyere cheese, shaved
- Salt and pepper, to taste
Lemon Dressing:
- 1/4 cup olive oil
- 1 lemon, juice only
- 1 Tbsp white wine vinegar
- 1 tsp maple syrup
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Make the lemon vinaigrette: In a small bowl or jar with a lid, combine olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper. Whisk or shake well until emulsified, then set aside.
- Prepare the celery: Trim any brown or damaged ends from the celery stalks. Cut the celery into thin, bite-sized pieces. Chop the celery leaves if they are fresh and clean to use as garnish.
- Shave the gruyere cheese: Using a vegetable peeler, shave the block of gruyere cheese into thin slices.
- Slice the apples: Core the apples and thinly slice them. Then, cut these slices into bite-sized pieces to match the size of the celery pieces.
- Assemble the salad: In a large salad bowl, combine the chopped celery, apple pieces, shaved gruyere, and celery leaves. Whisk the dressing one more time and pour it over the salad. Season with additional salt and pepper if needed, then toss everything gently to combine well. Serve immediately for the best texture and flavor.
Notes
- This salad is best enjoyed immediately to maintain the crispness of the celery and apples.
- You can substitute gruyere with another semi-hard cheese like gouda or Swiss if desired.
- Adjust the sweetness of the dressing by adding more or less maple syrup according to taste.
- For a vegan version, omit the cheese or use a vegan cheese alternative.
- Keep the dressing refrigerated if making ahead, and add just before serving.
