Halve and core the apples and cut into 1/4 inch wedges. Chop a red pepper and toss with the apples, celery and green onions. Pour the lemon juice over salad and season with salt and pepper. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed. Add half of the peanuts, half of the parsley, and olive oil; toss to combine. Top with remaining peanuts and parsley. Chill until cold before serving, about 15 minutes.
Paul made dinner recently and had this salad as a starter. It was delicious. I will definitely be making this again.
Apple Celery Salad
4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal
4 green onions, trimmed, thinly sliced on a steep diagonal
2 medium pink lady apples; halved, cored, cut into ¼-inch-thick wedges
1 Fresno pepper, very thinly sliced into rings, seeds removed (optional)
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper – to taste
1/4 cup roasted peanuts, coarsely chopped, divided
½ cup parsley leaves, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
Soak the celery and green onions in ice water for 20 minutes. Drain on paper towels then transfer to a large bowl.