A Crunchy Chop Salad with Salted Nuts Celebrates Spring
This crunchy chop salad combines 5 ingredients - celery, iceberg lettuce, radishes, and apples with salty roasted nuts for extra flavor and texture. Fresh and delicious, the combination. is the perfect side to brighten Spring meals.
Servings 4 people
Ingredients
- ½ cup hazelnuts, almonds, or walnuts, roughly chopped or left whole salt and toast
- 2 stalks celery
- 2 medium Honey Crisp or Granny Smith apples
- 4-5 iceberg lettuce leaves or the heart
Dressing
- 3 Tb apple cider vinegar
- 1 heaping Tb Buzz Savories Spicy Beer mustard
- 1 tsp Buzz Savories honey
- 4 Tb olive oil or canola oil
- salt and cracked pepper to tastr
Instructions
- Toast and salt the nuts. Place the coarsely chopped or whole nuts in a frying pan and toast over a moderate heat, shaking the pan often, until lightly golden. Remove from heat and sprinkle salt over the nuts.
- For the dressing combine the vinegar mustard, honey, oil and seasoning in a jar or small blendfer and shake or blend until emulsified
- Peel the apples and cut the apples, celery and radishes into 1/2- inch or slightly smaller pieces - chopping or slicing as you prefer. Roughly chop the lettuce. Place everything in a large bowl. Drizzle over the dressing and scatter with the salted nuts. Toss gently and serve immediately for optimum crunch.
- An option: gather the slices or hunks of celery, apple, radishes and celery and place them on a spacious cutting board then chop through them with a chef's knife until they are approximately 1/2 inch or slightly smaller, then return the the salad bowl and pour over the dressing, toss, and add the toasted, salty nuts.