“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side dish. Honeycrisps are her favorite apples, for their sweet-tart flavor and crisp, juicy texture, but you can use the variety you like best.
Slideshow: More Apple Recipes
3/4 cup walnuts
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
3 celery ribs, sliced diagonally 1/4-inch thick
2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
2 Honeycrisp apples—halved, cored and sliced
1/2 cup basil leaves, torn if large
Pecorino cheese shavings, for garnish
How to Make It
Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.
In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.
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