Apple Salad with Chinese Celery and Roasted Pecans

By • January 12, 2011 • 12 Comments


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Author Notes: We eat a lot of dark greens in winter in our hearty bean or lentil soups and stews, so instead of making a leafy salad, I often serve crisp fruit-based salads like this one with dinner. (The apple is perfect, too, with all the smoky and/or salty porky goodness that makes its way into our soup bowls this time of year.) This can be eaten as soon as it’s made, but also tastes great the next day. Ricotta salata works particularly well as a substitute for the Morbier, if you have guests not partial to blue cheeses. Enjoy!! ;o)AntoniaJames

Serves 4

  • ½ cup pecan pieces
  • 5 somewhat tart medium apples (1 ½ pounds, or 2 ½ cups peeled and chopped)
  • 1 tablespoon organic cider vinegar
  • 1 tablespoon apple cider
  • 1/4 teaspoon whole coriander seeds, or a scant 1/4 teaspoon ground coriander
  • Pinch of salt
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone ground mustard
  • 1 teaspoon maple syrup, or more to taste
  • 1 ½ cup finely chopped Chinese celery stalks and coarsely chopped leaves (combined)
  • 2 ounces Morbier or other blue (or not blue) cheese, cut into 1/2" dice
  • 2 tablespoons fresh parsley, coarsely chopped
  • 1/3 cup sultanas
  • Freshly ground pepper
  1. In a small heavy skillet, toast the pecan pieces just until fragrant. Remove immediately to a bowl. In the same skillet, toast the coriander seeds until fragrant and then pulverize them. (You can use untoasted ground coriander if necessary, but the freshly toasted and ground produces a much nicer result.)
  2. Make the dressing: Put the vinegar, cider, salt and coriander in a jar with a tight lid. Shake vigorously 8 or 10 times to dissolve the salt.. Add the mayonnaise, mustard and maple syrup, and shake hard again, about 20 times. Put the dressing into the bowl in which you plan to make the salad.
  3. Quarter the apples, then core, peel (if you want -- this is optional) and cut them into medium chunks, dropping them into the bowl and occasionally tossing with the dressing.
  4. Add the celery, parsley and cheese, if using.
  5. Test for salt and correct if necessary. Add freshly ground pepper to taste.
  6. Sprinkle on the toasted pecans last, just before serving, lest they get soggy.
  7. Enjoy!! ;o)

Comments (12) Questions (0)

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Dsc_3321

about 2 years ago PistachioDoughnut

Love this! I already made this...It was really tasty..

Dsc00426

over 3 years ago vvvanessa

bourbon sultanas? hot dang, woman!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Best comment ever, in the history of food52.com. Thank you, vvvvvvvvvvvvanessa.

Dsc00426

over 3 years ago vvvanessa

: )

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

yum! the bourbon soaked sultans sound like an excellent addition. almost like making a rum raisin apple salad.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you! Yes, it's similar to rum raisin, but much, much better. I always soak raisins in bourbon when baking anything involving apples. The syrup created by the bourbon and the natural raisin juices, when mixed with apple cider vinegar, gives the dressing a rather rich flavor. ;o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

That's a great baking tip! I will file that away for future use.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made an Apple Betty on Monday night for an even-more-last-minute-than-usual dinner party, using bourbon soaked sultanas, some nice day-old homemade mostly multi-grain bread and poured about a cup of half and half over the whole thing (not very apply-bettyish but what the heck). Really tasty, and it was the apple + bourbon that made it so good. And I threw in some toasted pecans left over from making this salad; of course, they didn't hurt. It was one of those great desserts you can throw together in about ten minutes, all told, but tastes super delish. ;o)

Chocolate_peppermint_truffle_cookies_032

about 3 years ago TheWimpyVegetarian

That sounds really good, AJ!

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks so much, ChezSuzanne . . . having seen (and tasted!! Lucky me . . . ) your amazing desserts, that is quite a compliment. I get a lot of comments, as in "what's in this?!!" when I add bourbon-soaked raisins or cherries. Once I used a ruby port when I didn't have bourbon, and that was quite tasty, too. ;o)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Apples, cheese and pecans...yum!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks, drbabs! My sentiments exactly. Especially when the pecans are toasted. ;o)