If like me, you often encounter recipes that require only 1 or 2 stalks of celery, and you don’t want to condemn the rest of the bunch to a fate of oblivion in your fridge, you could do worse than to use it in this light and tangy salad with a mustard vinaigrette, crunchy toasted walnuts and little fried pieces of “I can’t believe it’s not bacon” – smoked tofu.

Ingredients for one full bowl of salad (2-4 people):

10 sticks of celery, thinly sliced

1 slightly tart, crisp apple (sweet, soft apples tend to go brown and mushy too quickly), in eights, then thinly sliced

a large handful of walnuts

125 g smoked tofu, chopped into small pieces

3 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp dijon mustard

salt & black pepper to taste

• Toast the walnuts briefly in a hot pan. Toss frequently to prevent burning. Let cool and chop roughly.
• Fry the tofu pieces in some oil over medium to high heat, until the outside is crunchy and golden brown.

• Mix the sliced celery and apple with the tofu.
• Combine all the ingredients for the dressing and toss through the salad.
• Sprinkle over the walnuts.
• Keeps in the fridge for at least a day.

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Welcome to Cuisine d’Eli. My name is Elizabeth and I’m a personal chef and caterer with a passion for sustainable food. I’m based in Utrecht, the Netherlands. Contact me for more information and/or bookings.

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Welkom bij Cuisine d’Eli. Ik ben Elizabeth: duurzame kok aan huis en cateraar. Meer weten? Neem gerust een kijkje op de rest van mijn website of neem contact met me op voor meer informatie.