Curtis Stone's shaved apple salad

Curtis Stone teams red and green apples with crunchy celery, walnuts and a honey dressing to make a tasty salad to serve with pork and chicken.

8

20m

0m

Ingredients

  • 3½ tbs apple cider vinegar
  • 3 tsp honey
  • 3 tbs extra virgin olive oil
  • 1½ tsp walnut oil or macadamia oil
  • 2 Granny Smith apples
  • 2 Jazz apples
  • 1 celery stick, thinly sliced diagonally
  • ½ cup (50g) walnuts, toasted, coarsely chopped
  • 1½ tbs coarsely chopped tarragon
  • Tender inner celery leaves, to serve (optional)
  • 100g-piece manchego

Method

STEP 1

In a medium bowl, whisk vinegar and honey to blend. While whisking, slowly add combined oil in a thin stream to blend completely. Season vinaigrette with salt.

STEP 2

Just before serving, use a mandolin or vegetable slicer to thinly slice the apples, avoiding and discarding cores.

STEP 3

Arrange apple slices, celery, walnut and tarragon onto centre of 8 plates, alternating between types of apples. Top with celery leaves, if using.

STEP 4

Using a vegetable peeler, shave manchego over salads. Drizzle salads with the vinaigrette and season with salt. Serve immediately.

Dietary Information

Peanut-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.