Preparation: Wash the celery thoroughly and chop finely. Peel the apple, remove the core, and cut it into small pieces.

Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with ...

We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color. With slices of celery root and chefs’ new favorite ...

Add a second tablespoon of butter, and when it has melted, add the apples and celery. Add the last tablespoon of butter, stir in well, and season with salt and pepper. When the apples and celery ...

Drain, toss dry and set aside. Meanwhile, place celery root, carrots, shallots, apple and cabbage on a baking sheet. Toss with oil and season with salt. Spread veggies on sheet in a single layer ...

Check seasoning. Slice the celery as finely as you can and place in a bowl. Quarter and core the apples, slice each quarter and then cut into sticks. Whisk the mustard, vinegar, oil and sugar ...

This chopped salad is mixed with toasted walnuts, creamy avocado and crunchy apples, and served with blue cheese vinaigrette. It's light enough to be a flavorful side dish, but you could add ...

Apples, celery, grapes, walnuts – the ingredients of a classic Waldorf salad are often found on a cheeseboard, so adding some blue cheese is a no-brainer. Yoghurt and mustard lighten and ...