Apple Salad with Coriander, Chinese Celery and Roasted Nuts

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 plates and roti wraps 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. When serving with richer meats, like porchetta, I usually skip the cheese altogether. Either way, I do hope you enjoy this. ;o)AntoniaJames

Serves 4

  • ½ cup coarsely chopped pecans, walnuts or pistachios
  • 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 ripe California avocado (when in season), diced
  1. In a small heavy skillet, toast the nuts 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, sultanas, and cheese and/or avocado, if using.
  5. Test for salt and correct if necessary. Add freshly ground pepper to taste.
  6. Sprinkle on the nuts last, just before serving, lest they get soggy.
  7. I hope you enjoy this. Yours affectionately, AntoniaJames ;o)
  8. NB If you cannot get Chinese celery, use regular celery plus a couple tablespoons, chopped, of its flavorful leaves.

More Great Recipes: Cheese & Dairy|Fruit|Vegetables|Appetizers|Salads

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