An American classic built on crisp contrast. Apples, celery, grapes and walnuts are lightly coated in a creamy lemon-mayonnaise dressing: sweet, fresh and crunchy, with enough character to accompany dinner or hold its own at the table.
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until deeply fragrant and just beginning to brown. Remove them immediately so they do not burn, then roughly chop them while you prepare the rest.
Cut the unpeeled apple into small cubes and immediately place it in a bowl with the lemon juice, mayonnaise, salt, and pepper. Mix for 20 seconds, until every piece is lightly coated; the lemon should taste fresh and the dressing should cling without becoming heavy.
Thinly slice the
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