Celery, Apple, and Peanut Salad

healthyish salad celery green onion scallion apple chile lemon juice peanut parsley

Joshua McFadden

4 servings

Source

Ingredients

4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal

4 scallions, trimmed, thinly sliced on a steep diagonal

2 medium apples (such as Fuji and/or Braeburn), halved, cored, cut into ¼-inch-thick wedges

1 Fresno chile, very thinly sliced into rings, seeds removed

3 tablespoons (or more) fresh lemon juice

Kosher salt, freshly ground pepper

½ cup roasted peanuts, coarsely chopped, divided

½ cup parsley leaves, divided

2 tablespoons extra-virgin olive oil, plus more for drizzling

Method

Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.

Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.

Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.