I love the pairing of apples and celery in a salad!
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
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
- Place the apple slices and celery slices in a bowl of ice water, and add the lemon juice. Let it sit for 10 minutes.
- Toast the bread cubes golden in a dry pan with the brown sugar. Set aside.
- Divide apples, celery, bread, blue cheese, and walnuts on plates.
- In a bowl, mix egg yolks and Dijon. Add the oil in a thin stream while mixing until thick.
- Stir in lemon juice and add salt to taste.
- Top the salads with the dressing and serve.
TIP:
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Photography by
Food + Styling by Monica B. Sjøli of SPORENSTREK Photography by Margrethe Myhrer
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