- Peanut free
- Vegetarian
- Egg free
- Lactose free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
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.
- Serves8
- Prep time20 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Arrange apple slices, celery, walnut and tarragon onto centre of 8plates, alternating between types of apples. Top with celery leaves, if using.
Nutrition Information
PER SERVE
Energy: 904kJ/216 Cals (10%)
Protein: 4g (8%)
Fat: 36g (51%)
Sat fat: 16g (23%)
Carb: 12g (4%)
Sugar: 11g (12%)
Fibre: 3g (10%)
Sodium: 145mg (7%)