Photo by Laura Murray. Food Styling by Judy Mancini.
You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.
Recipe information
Yield
4 servings
Ingredients
4
large celery stalks, peeled, sliced ¼ inch thick on a diagonal
4
scallions, trimmed, thinly sliced on a steep diagonal
2
medium apples (such as Fuji and/or Braeburn), halved, cored, cut into ¼-inch-thick wedges
1
Fresno chile, very thinly sliced into rings, seeds removed
3
tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper
½
cup roasted peanuts, coarsely chopped, divided
½
cup parsley leaves, divided
2
tablespoons extra-virgin olive oil, plus more for drizzling
Need to make a substitution?
Preparation
Step 1
Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.
Step 2
Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.
Step 3
Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.