Celery Salad Recipe with Grated Apple
I used a sweet apple for this one (I like the specks of the red skin in this salad!) but if you if you find that too sweet, just add a few drops of lemon juice or vinegar in the end to balance that flavor you’re looking for. Other option: use a Granny Smith. That will give it the necessary acidity and punch as well.
The mayo dressing gives it a coleslaw kind of appearance and taste. That together with the crunchy poppy seeds and the fresh shallot, a perfect summer salad combo I’d say! You can grate the celery in advance but I prefer grating the apple right before serving so it looks fresh and appetizing. You don’t want to serve up a brownish mess!
- 1 head of fresh celery
- 1 green apple
- 2 tbsp olive oil
- 1 medium shallot chopped finely
- 1 tbsp mayonnaise
- 2 tsp poppy seeds
- Chop off the bottom of the head of celery that keeps the stalks together. Remove the leaves but keep 2 handfuls aside for garnish later. Rinse the celery stalks well under cold running tap water. Drain them. Grate the celery roughly.
- Then transfer the grated celery to a clean kitchen towel, press it tightly into a big ball and squeeze out any juice. If you don't do this, the celery salad will be soggy and watery in the end, especially when you are preparing the salad in advance.
- Chop the apple into quarters and core them. Then grate the apple as well.
- Transfer both grated apple and celery to a large mixing bowl and season with a generous pinch of pepper and a small dash of salt.
- Add the olive oil, the mayonnaise, the poppy seeds and the chopped shallot.
- Rinse the celery leaves you kept aside. Slice them up finely and add them to the celery and apple in the bowl.
- Stir all the ingredients well to combine. Then check the seasoning and add extra pepper, salt or olive oil to taste if necessary. Transfer the salad to a clean bowl. Serve cold.