Ingredients
For the salad:
- 1 small celery root (celeriac), approximately 300g; yields about 200g peeled
- 2 sweet-tart apples (such as Wellant or Braeburn)
- Generous handful of flat-leaf parsley, chopped (about 3-4 tablespoons)
- 50 g walnuts, toasted and coarsely chopped (1/2 cup)
For the dressing:
- 1 shallot, finely chopped
- 1 tablespoon cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon runny honey
- 4 tablespoons roasted walnut oil
- Salt and black pepper
Instructions
- 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!
Nutrition
Notes
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