Celery Apple Salad

1. 1

   Slice the celery, including the hearts (with the leaves) on the bias into 1/4 inch thick strips.

2. 2

   Quarter the apples and remove the core by cutting on the diagonal. Slice the apples into 1/4 inch thick strips. (if you can get the Mutsu, sometimes called Crispin, do, I think they are a gamechanging apple!)

3. 3

   Toss the apples and celery with the lemon juice, and 1/4 c olive oil. Taste. If it is too sharp, add more oil. Toss with 1/2 of the parmagiano. Season to taste with salt and either pepper or grains of paradise. Garnish with remaining cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.