Ingredients
Salad
- 1 large bunch celery
- 2 medium apples (honeycrisp recommended)
- 1/2 cup gruyere cheese, shaved
- Salt and pepper, to taste
Lemon Vinaigrette 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 vinaigrette: In a small bowl or jar with a lid, combine olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, garlic powder, salt, and pepper. Whisk or shake well until thoroughly mixed. Set aside.
- Prepare the celery: Remove any brown or damaged ends from the celery stalks. Slice the celery thinly into bite-sized pieces. If the celery leaves look fresh, chop them finely to use as garnish.
- Shave the gruyere cheese: Using a vegetable peeler, shave the block of gruyere cheese into thin, delicate slices.
- Prepare the apples: Core the apples and slice them thinly, then cut these slices into bite-sized pieces to match the size of the celery.
- Assemble the salad: In a large salad bowl, combine the chopped celery, apple pieces, shaved gruyere cheese, and celery leaves.
- Toss and serve: Whisk the dressing once more, then pour it over the salad. Season with additional salt and pepper as needed, and toss everything together to combine evenly. Serve immediately for the freshest flavor and texture.
Notes
- Use honeycrisp apples for the best balance of sweet and tart flavor, but any crisp apple will work.
- Shaving the gruyere with a vegetable peeler ensures thin, melt-in-your-mouth pieces.
- This salad is best served fresh and does not hold well for long storage due to the apples browning and salad wilting.
- You can substitute gruyere with another semi-hard cheese like gouda or fontina if desired.
- To reduce waste, don’t discard the celery leaves—they add color and flavor as garnish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
