Celery Apple Salad

• 2 heads celery
• 2 Mutsu apples (substitute either granny smith or fuji)
• 8 ounces best quality parmagiano reggiano, shaved
• juice of one lemon
• 1/4-1/3 cups extra virgin olive oil (fruity is better than peppery)
• Salt and Pepper to taste (I use grains of paradise instead, but use what you like)

1. Slice the celery, including the hearts (with the leaves) on the bias into 1/4 inch thick strips.
2. Quarter the apples and remove the core by cutting on the diagonal. Slice the apples into 1/4 inch thick strips. (if you can get the Mutsu, sometimes called Crispin, do, I think they are a gamechanging apple!)
3. Toss the apples and celery with the lemon juice, and 1/4 c olive oil. Taste. If it is too sharp, add more oil. Toss with 1/2 of the parmagiano. Season to taste with salt and either pepper or grains of paradise. Garnish with remaining cheese and serve.

celery, mutsu apples, parmagiano reggiano, lemon, extra virgin olive oil, salt

Taken from food52.com/recipes/8712-celery-apple-salad (may not work)