Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 apples, tart ones
- 1 lemon (s), add the juice from it
- 250 g celery
- 75 g walnuts, halved
- Vegetable broth, for blanching
For the dressing:
- 150 g yourt
- 50 g crème fraîche
- 1 lemon (s), add the juice from it
- Salt and pepper
- Pinch sugar
Print Recipe
Pin Recipe Instructions
- Wash, drain and core the apples and cut the pulp into cubes. Drizzle with lemon juice immediately. Clean the celery and cut into 1-2 cm pieces. Wash and drain well.
- Heat the vegetable stock in a saucepan and cook the celery firm to the bite, remove, drain well, place in a bowl with the apples and walnut halves and mix.
- For the dressing, mix the yoghurt with the crème fraîche and lemon juice, season well with salt, pepper and sugar. Arrange the salad and decorate with celery sticks or celery greens.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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