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Celery, Kohlrabi, Apple, and Walnut Salad
Sonya made in deli. HER VERSION
Ingredients
  • subheading: Salad:
  • 2 tablespoons kosher salt
  • 6 stalks celery, from the heart of the bunch, cut into ¼‐inch diagonal slices
  • 3 baseball‐size kohlrabi (about 1 ¼ pounds total)
  • 1 Bosc pear or sweet‐tart apple, such as Honeycrisp, halved, cored, and cut into paper‐thin slices
  • ½ cup loosely packed celery leaves (just the pale‐green inside leaves)
  • ½ cup loosely packed parsley leaves (no stems)
  • 1 cup whole walnuts, toasted
  • Flaky sea salt, such as Maldon or Jacobsen
  • subheading: Vinaigrette:
  • Big pinch of kosher salt
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup toasted walnut oil
  • ¼ cup extra virgin olive oil
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