Skip to main content
Bon Appétit

Celery, Apple, and Peanut Salad

4.8

(4)

Read ReviewsTriangle
Image may contain Food Dish Meal Platter Plant and Salad
Photo by Laura Murray. Food Styling by Judy Mancini.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Ingredients

4 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Celery, Apple, and Peanut Salad?

Leave a Review

Reviews (4)

Back to TopTriangle

  • This is a delicious tart and crunchy side. It was great contrast with a cheesy breakfast casserole.

    • Lisa

    • Crozet, VA

    • 11/4/2023

  • This is a delicious, refreshing salad. I appreciate that it's made with ingredients I almost always have on hand. My only modifications were to omit the parsley (husband doesn't like it) and I used Serrano instead of Fresno peppers. We ate it right after mixing and finished the leftovers (side dish portions) over the course of the next two days. The salad was still crisp on the third day and the heat from the peppers intensified slightly giving the salad a pleasant kick. This salad is definitely going into my regular rotation of meals!

    • staceys74

    • Richmond, Virginia

    • 3/8/2019

Explore Bon AppétitSaladCeleryVegetableAppleFruitPeanutNutSideVegetarianHealthyishThanksgivingPassover