A crunchy Apple Celeriac Salad featuring crisp celery root, sweet-tart apples, fresh parsley, and toasted walnuts. Terrific winter salad.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings4as side
Calories202kcal
AutorElle
Ingredients
For the salad:
1small celery root (celeriac),approximately 300g; yields about 200g peeled
2sweet-tart apples(such as Wellant or Braeburn)
Generous handful of flat-leaf parsley,chopped (about 3-4 tablespoons)
50gwalnuts,toasted and coarsely chopped (1/2 cup)
For the dressing:
1shallot,finely chopped
1tablespooncider vinegar
2tablespoonsfreshly squeezed lemon juice
2teaspoonsDijon mustard
1/2teaspoonrunny honey
4tablespoonsroasted walnut oil
Salt and black pepper
Method
In a small bowl, whisk together the dressing ingredients (shallot, vinegar, lemon juice, mustard, honey, oil, salt, and pepper) until thoroughly combined.
Peel the celeriac root and quarter it. Julienne the quarters into matchsticks using a mandoline, food processor, or sharp knife. Transfer the julienned celeriac to a serving bowl and pour half of the dressing over it. Toss until evenly coated to prevent discolouration due to oxidation.
Peel, core, and thinly slice (or julienne) the apples into quarters with a sharp knife. Immediately add the apple slices to the bowl with the celeriac, pour over the remaining dressing, and toss until well combined.
Add the toasted walnuts and chopped parsley, gently toss to combine. Enjoy!