March 23, 2022

Apple, Cheddar, Celery and Kale Salad

Recipe: Devin Connell

Try this Apple, Cheddar, Celery and Kale Salad from the new cookbook, Conveniently Delicious

“My mom used to serve an apple and cheddar sandwich on raisin-walnut bread at the Ace Bakery Café, and it was a favorite of mine. I turned that sandwich into a hearty salad here, and it’s one of the few salads my own kids will consume with enthusiasm.”



3⁄4 cup raw walnuts

6 stalks celery, plus handful of leaves

2  Pink Lady, Gala or Ambrosia apples

3  cups finely chopped black kale

3⁄4 cup shaved white cheddar, divided (see note below)


1  tbsp Dijon mustard

2  tbsp lemon juice

1 tbsp apple cider vinegar

1⁄2 tsp finely grated garlic

1 tbsp honey

1 tsp kosher salt, plus more to taste

Black pepper, to taste

1⁄3 cup olive oil


Yield: 6

Prepare Salad

1. Preheat oven to 350°F and line baking sheet with parchment paper. Place walnuts on baking sheet. Bake for 5 minutes, until slightly golden and fragrant. Cool slightly and roughly chop.

2. Slice celery stalks diagonally, about 1⁄4″ thick. Quarter each apple, remove core and slice into half-moon shapes as thinly as possible. Place sliced celery, celery leaves and apples in large serving bowl along with toasted walnuts and kale. Add half of cheddar.

Make Vinaigrette and Serve

1. In small bowl, whisk together Dijon, lemon juice, vinegar, garlic, honey, salt and pepper. Slowly drizzle in olive oil, continually whisking, until combined.

2. Pour vinaigrette over salad and toss. To serve, top with remaining cheddar cheese and a little more salt and pepper.

Note: Shave your cheese with a cheese planer or very carefully with a sharp knife. You want large shards, not small gratings.


©Louisa Nicolaou


Recipes excerpted from Conveniently Delicious by Devin Connell. ©2021 Devin Connell. Photography ©Louisa Nicolaou. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher.