Celery, apple, and peanut salad from Six Seasons: A New Way with Vegetables (page 149) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lookielulu on October 09, 2024

    I love how Joshua McFadden changed my attitude toward celery -- the head notes on p. 144 say it all. The recipe is tantalizing looking and tastes great.

  • jenburkholder on November 25, 2022

    Agree this is fresh, light, and tasty. Very friendly flavors and a good counterpoint to other rich Thanksgiving foods.

  • clkandel on January 08, 2021

    This salad comes together in no time. Flavors are great - fresh and light.

  • nicolepellegrini on June 04, 2020

    I've never been a huge fan of raw celery...this recipe didn't really change my mind. Still the apples were very tasty in the light dressing and my husband commented that he liked the crunch and flavor the peanuts added. Not sure I'd rush to make it again as is, though I might try a variation with fennel or jicama instead of celery. (OK, update a day later - the leftover salad was actually much tastier the day after, once it had marinated in the olive oil and lemon and chilled overnight. Still retained crunch, too. So I upped my rating/opinion of this a bit, I just wouldn't eat it right after making it.)

  • Totallywired on July 10, 2019

    Fantastic salad, goes with anything, easy to pull together.

  • clcorbi on October 09, 2017

    Very easy to throw together, and the result is nice and crunchy and fresh-tasting. I used a poblano chile and didn't think it added much--I'd probably omit next time. The celery/apple combo was very nice though.

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