Serves 8 adults plus 10 children as part of a buffet

INGREDIENTS

  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/4 cup olive oil
  • 3 crisp red apples such asfuji or rome, cut into
  • 1/4-inch-thick julienne
  • 2 tart green apples such as granny smith, cut into1/4-inch-thick julienne
  • 4 large celery ribs, cut into1/4-inch-thick julienne
  • 1/4 cup chopped fresh parsley
  • 1/3 cup dry-roasted peanuts, coarsely chopped

    DIRECTIONS

    Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.


    Cooks’ note:
    Salad may be made 3 hours ahead and chilled, covered.