Ingredients

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon Dijon mustard

　　1/4 cup olive oil

　　3 crisp red apples such as Fuji or Rome, cut into 1/4-inch-thick julienne

　　2 tart green apples such as Granny Smith, cut into 1/4-inch-thick julienne

　　4 large celery ribs, cut into 1/4-inch-thick julienne

　　1/4 cup chopped fresh parsley

　　1/3 cup dry-roasted peanuts, coarsely chopped

　　Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.

　　Cooks' note:

　　• Salad may be made 3 hours ahead and chilled, covered.