Ingredients
Equipment
Method
- Place the roughly chopped walnuts in a dry skillet over medium heat. Shake the pan every 30 seconds to prevent burning and toast for 3 to 4 minutes total until golden brown and fragrant. Remove immediately and set aside to cool.
- Juice the lemon into a large mixing bowl, removing any seeds. You need one full tablespoon of fresh juice.
- Rinse the celery stalks under cold water and dry them thoroughly with paper towels. Remove any leaves and trim the ends.
- Cut the celery stalks crosswise into quarter inch slices, keeping them uniform. You should have about one and a half cups.
- Cut each grape in half lengthwise through the stem end. Place the halves in a separate bowl.
- Core the apples and cut them into half inch cubes, leaving the skin on. Work quickly and add the cubes directly to the bowl with lemon juice as you cut. Toss gently until every piece is coated.
- In a small bowl, whisk together the mayonnaise, sour cream, honey, Dijon mustard, salt, and white pepper until completely smooth. Taste and adjust seasoning.
- Add the celery and halved grapes to the bowl with the apples. If using dried cranberries, add them now. Toss gently to distribute.
- Pour the dressing over the salad base and fold gently with a rubber spatula until every piece is lightly coated. Avoid stirring vigorously.
- Fold in most of the toasted walnuts, reserving about two tablespoons for garnish. Distribute them evenly throughout the salad.
- Taste the salad and adjust the seasoning. Add more salt, lemon juice, or honey as needed to balance the flavors.
- Transfer the salad to a serving bowl and top with the reserved walnuts. Serve immediately or refrigerate for up to one hour to let flavors meld.
Notes
For the crunchiest salad, keep the dressed base and walnuts separate until the moment of serving. Store leftover salad in an airtight container for up to 3 days. The dressing can be made up to 5 days ahead.