Connecticut Apple-Celery Salad With Apple Cider Vinaigrette - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Apple-Celery Salad With Apple Cider Vinaigrette

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    NEWSLETTERS

    (Published Tuesday, Oct. 14, 2014)

    2 Apple-peeled, cored, sliced thinly using mandoline
    1 Carrot-peeled, shaved into ribbons using vegetable peeler
    2 Celery Stalks-peeled, sliced very thinly
    1/2 Cup Celery Leaves-torn into smaller pieces
    1/2 Cup Flat Leaf Italian Parsley Leaves-torn into smaller pieces
    1 Cup Salad Greens-any favorite variety, cut into small pieces
    1 Cup Apple Cider-boiled down until a syrupy consistency,
    cooled (should have about 3 Tbsp. of syrup left)

    1/4 Cup Apple Cider Vinegar
    1 tsp.Dijon Mustard
    1/2 Cup Canola Oil
    Salt and Pepper to Taste

    Place the apples, carrots, celery, celery leaves, parsley and salad greens in a bowl.

    Prepare the dressing by placing the reduced apple cider, cider vinegar, Dijon mustard, and canola oil in a bottle with tight fitting lid.
    Season dressing to taste with salt and pepper.

    In a bowl, combine the blanched vegetables, apples, and salad greens. Add enough dressing just to coat the ingredients. There may be some extra dressing for future use.

    Divide onto salad plates and serve. Enjoy!