![Image may contain Food Dish Meal Platter Plant and Salad](https://cdn.statically.io/img/assets.bonappetit.com/photos/59c924d2e668d86225d1a327/1:1/w_2560%2Cc_limit/1017%2520WEB%2520WEEK0964.jpg)
You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.
Recipe information
Yield
4 servings
Ingredients
4
4
2
1
3
½
½
2
Preparation
Step 1
Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.
Step 2
Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.
Step 3
Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.
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Reviews (4)
Back to TopThis salad is excellent. I make it at least once a week, and my husband who is not known to eat salads or vegetables, just loves it! It will stay good for 2-3 days. I have made it with a jalapeno (seeds and ribs removed) and it is not all that hot.
Susan
Birmingham, AL
5/20/2024
This is a delicious tart and crunchy side. It was great contrast with a cheesy breakfast casserole.
Lisa
Crozet, VA
11/4/2023
This is a delicious, refreshing salad. I appreciate that it's made with ingredients I almost always have on hand. My only modifications were to omit the parsley (husband doesn't like it) and I used Serrano instead of Fresno peppers. We ate it right after mixing and finished the leftovers (side dish portions) over the course of the next two days. The salad was still crisp on the third day and the heat from the peppers intensified slightly giving the salad a pleasant kick. This salad is definitely going into my regular rotation of meals!
staceys74
Richmond, Virginia
3/8/2019