Name: Celery, Apple, and Peanut Salad
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

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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 notes