5.0
(6)
Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple.
Step 2
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.
Step 3
In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).
Your folders

1758 viewscooking.nytimes.com
5.0
(365)
Your folders

240 viewswhatsgabycooking.com
5.0
(8)
Your folders

350 viewsallrecipes.com
4.6
(108)
Your folders

46 viewsslenderkitchen.com
5 minutes
Your folders

203 viewsallrecipes.com
4.6
(12)
5 minutes
Your folders

381 viewsbudgetbytes.com
4.8
(13)
15 minutes
Your folders

308 viewsmyfoodandfamily.com
Your folders

192 viewsfortheloveofcooking.net
10 minutes
Your folders

424 viewslittlechefbigappetite.com
Your folders

143 viewsricardocuisine.com
4.0
(24)
5 minutes
Your folders
/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2005__02__celery-root-salad-horiz-a-1800-c1ffc5d7e74a45df9fc2e4b38e60c363.jpg)
361 viewssimplyrecipes.com
Your folders

461 viewsbbcgoodfood.com
Your folders

391 viewstheendlessmeal.com
4.9
(9)
Your folders

235 viewscooking.nytimes.com
Your folders

55 viewstheharvestkitchen.com
4.4
(55)
5 minutes
Your folders

50 viewsfood52.com
Your folders

189 viewsallrecipes.com
4.5
(9)
Your folders

106 viewsyuka.io
4.7
(14)
15 minutes
Your folders

306 viewstheviewfromgreatisland.com
5.0
(1)