Apple Celery Pecan Salad

• 16 cups chopped romaine hearts, washed and dried thoroughly
• 22 crisp Honeycrisp apples, cored and thinly sliced
• 34 celery stalks, thinly sliced on the bias
• 41 cup pecan halves, toasted and roughly chopped
• 51/2 cup dried cranberries
• 61/3 cup extra-virgin olive oil
• 73 tbsp apple cider vinegar
• 81 1/2 tbsp honey
• 91 tsp Dijon mustard
• 101/2 tsp kosher salt
• 111/4 tsp coarsely ground black pepper

1. 1

   Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper together in a glass jar until completely emulsified and slightly thickened.

2. 2

   Slice the apples right before assembling so they do not brown, keeping the slices thin so picky kids like Sam can actually chew them without fussing.

3. 3

   Toss the chopped romaine, sliced apples, and sliced celery together in an extra-large mixing bowl to distribute the heavy pieces evenly.

4. 4

   Pour about three-quarters of the dressing around the sides of the bowl and toss gently, adding the rest only if the greens look dry because soggy greens will ruin the whole batch.

5. 5

   Scatter the toasted chopped pecans and dried cranberries over the top right before setting it on the table so the nuts keep their crunch.

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