Recipes

Celery Root and Apple Salad

(Serves 6)
 
1 medium celery root*, trimmed, peeled and julienned (about 6 c./1.5L)
1 Granny Smith apple, core removed, cut in half and julienned
1 tbsp. (15 ml) chopped parsley
¼ c. (50 ml) toasted chopped walnuts
 
Dressing
1/3 c. (75 ml) mayonnaise
1-1/2 tbsp. (22 ml) cider vinegar
2 tsp. (10 ml) Dijon mustard
Salt and pepper to taste
 
1.     Combine the celery root, apple and parsley in a medium-sized bowl. Set aside.
2.     Make the dressing by combining the mayonnaise, vinegar and mustard. Whisk until smooth. Add salt and pepper to taste.  
3.     Add the dressing to the vegetables and toss until well combined. Adjust seasoning. (If you wish a creamier salad, add another spoonful of mayonnaise). Garnish with the walnuts and serve.
 
*Celery root (celeriac) can have lots of “furrows.” I recommend peeling it with a paring knife to make sure you get any soil out. To julienne, you can do it by hand with a chef’s knife or use a mandoline.   
 
Options: Add 1/4 c. (50 ml) dried cranberries in Step 1.