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Author Notes: This is my version of a classic simple Italian salad, very few ingredients, but major punch! The best part is that it holds up well if you are lucky enough to have leftovers, no sad depressed wilty greens to throw away! —stacey_ballis
Mutsu apples (substitute either granny smith or fuji)
ounces best quality parmagiano reggiano, shaved
juice of one lemon
cups extra virgin olive oil (fruity is better than peppery)
Salt and Pepper to taste (I use grains of paradise instead, but use what you like)
- Slice the celery, including the hearts (with the leaves) on the bias into 1/4 inch thick strips.
- Quarter the apples and remove the core by cutting on the diagonal. Slice the apples into 1/4 inch thick strips. (if you can get the Mutsu, sometimes called Crispin, do, I think they are a gamechanging apple!)
- Toss the apples and celery with the lemon juice, and 1/4 c olive oil. Taste. If it is too sharp, add more oil. Toss with 1/2 of the parmagiano. Season to taste with salt and either pepper or grains of paradise. Garnish with remaining cheese and serve.
- This recipe was entered in the contest for Your Best Salad with Apples