Salad: Italy – Insalata Di Sedano, Mela Verde E Ravanello (Celery, Green Apple, and Radish Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

2 celery ribs, thinly sliced on the bias (about 1 cup / 100 g)
1 small tart green apple, cut into matchsticks
5 radishes, thinly sliced
1 cup baby arugula or watercress (30 g)
2 tbsp fresh dill, roughly chopped (8 g)
2 tbsp toasted walnuts, chopped (15 g)
1 1 / 2 tbsp apple cider vinegar (22 ml)
1 tsp Dijon mustard (5 ml)
1 tsp honey (7 ml)
3 tbsp extra-virgin olive oil (45 ml)
Pinch of celery seed
Kosher salt and freshly ground black pepper to taste

Instructions

Place the apple matchsticks in a mixing bowl and toss with 1 teaspoon of the cider vinegar to prevent browning.
In a small jar or bowl, whisk together the remaining cider vinegar, Dijon, honey, celery seed, a pinch of salt, and several grinds of pepper. Slowly whisk in the olive oil until emulsified.
Add the celery, radishes, arugula, dill, and walnuts to the bowl with the apple.
Drizzle on the dressing and toss until everything is lightly coated and glossy.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Serve immediately alongside the sandwich to cut through the richness with bright crunch and acidity.