A simple lemon and olive oil dressing gives a bright sharpness to this easy celery salad recipe. Apples provide a touch of sweetness while creamy hazelnuts round it all out. The recipe comes together in less than ten minutes, and provides a great option for fall-inspired salads.
10mediumcelery stalks(thinly sliced on the diagonal)
1mediumapple(cored and sliced thin)
¼cuptoasted hazelnuts(coarsely chopped)
½cupchopped flat-leaf parsley
Instructions
Whisk the shallot, celery seeds, and black pepper together with olive oil and lemon juice in the bottom of a large mixing bowl.
Add the celery, apple, hazelnuts, and parsley to the bowl, and then gently toss them together until well-coated by the olive oil and lemon juice. Serve right away, or store the leftovers in the fridge for up to 3 days.