INGREDIENTS

• 4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal

• 4 scallions, trimmed, thinly sliced on a steep diagonal

• 2 medium (or 1 large) Shizuka apples, halved, cored, cut into ¼-inch-thick wedges

• 1 jalapeno chile, very thinly sliced into rings, seeds removed (or use sweet pepper if prefer)

• 3 tablespoons (or more) fresh lemon juice

• Kosher salt, freshly ground pepper

• ½ cup roasted peanuts, coarsely chopped, divided

• ½ cup parsley leaves, divided

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

INSTRUCTIONS

1. Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.

2. Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.

3. Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.