Celery Apple Salad

Name: Celery Apple Salad
Ingredients: 2 heads celery; 2 Mutsu apples (substitute either granny smith or fuji); 8 ounces best quality parmagiano reggiano, shaved; juice of one lemon; 1/4-1/3 cups extra virgin olive oil (fruity is better than peppery); Salt and Pepper to taste (I use grains of paradise instead, but use what you like)

6 ingredients

3 steps

Ingredients

2 heads celery
2 Mutsu apples (substitute either granny smith or fuji)
8 ounces best quality parmagiano reggiano, shaved
juice of one lemon
1/4-1/3 cups extra virgin olive oil (fruity is better than peppery)
Salt and Pepper to taste (I use grains of paradise instead, but use what you like)

Directions

1

Slice the celery, including the hearts (with the leaves) on the bias into 1/4 inch thick strips.
2

Quarter the apples and remove the core by cutting on the diagonal. Slice the apples into 1/4 inch thick strips. (if you can get the Mutsu, sometimes called Crispin, do, I think they are a gamechanging apple!)
3

Toss the apples and celery with the lemon juice, and 1/4 c olive oil. Taste. If it is too sharp, add more oil. Toss with 1/2 of the parmagiano. Season to taste with salt and either pepper or grains of paradise. Garnish with remaining cheese and serve.