I love the pairing of apples and celery in a salad!


Food + Styling by Monica B. Sjøli of SPORENSTREK

Photography by Margrethe Myhrer

Get tons of inspiration in Sweet Paul Magazine:



Serves 4

You will need:
4 Granny Smith apples, sliced
4 celery stalks, thinly sliced lengthwise
juice of 1 lemon
2 slices country style bread, cubed
1 tablespoon brown sugar
1/2 cup blue cheese, crumbled
1/4 cup walnuts

DIJON DRESSING:
2 egg yolks
2 teaspoons Dijon mustard
1⁄3 cup olive oil
juice of 1 lemon
salt
  1. Place the apple slices and celery slices in a bowl of ice water, and add the lemon juice. Let it sit for 10 minutes.
  2. Toast the bread cubes golden in a dry pan with the brown sugar. Set aside.
  3. Divide apples, celery, bread, blue cheese, and walnuts on plates.
  4. In a bowl, mix egg yolks and Dijon. Add the oil in a thin stream while mixing until thick.
  5. Stir in lemon juice and add salt to taste.
  6. Top the salads with the dressing and serve.

TIP:

.
I love the pairing of apples and celery in a salad!
Photography by Food + Styling by Monica B. Sjøli of SPORENSTREK Photography by Margrethe Myhrer

Made it? Tell us about it–