Wash and peel the carrots. Cut them into diagonal slices. Wash and peel the celery. Discard the threads and cut the stems also into diagonal slices. Finely chop the green leaves and reserve them.
Wash the lettuce and drain it well. Wash and quarter the apple. Discard the heart and cut it into thin wedges. Dress them with a tablespoon of vinegar.
Prepare a vinaigrette with the oil, the walnut oil, and the remaining three tablespoons of vinegar, salt, pepper and sugar.
Toast the walnuts in a non-stick skillet without fat. Wash and drain the parsley, separate the leaves and chop them a bit. Next, arrange the apple, the vegetables and the lettuce in a bowl. Dress the salad with the vinaigrette. Stir it carefully and garnish it with the walnuts, parsley and celery leaves.
You can accompany this tasty salad with prawns or some other type of seafood typical of the holidays.
