Celeriac and Apple Salad
Celeriac and Apple Salad
1/3 cup mustard vinaigrette (75ml) (see recipe below)
1 celery root, 14 to 16 ounces
Juice of ½ an orange
½ cup diced carrots (125ml)
1 large granny smith apple, quartered, cored, and sliced into matchsticks
3 tablespoons chopped hazelnuts (45ml)
Mustard Vinaigrette
2 tablespoons red wine vinegar (30ml)
2 shallots, finely diced
1 garlic clove, minced
Pinch of salt and pepper
1 tablespoon Dijon mustard (15ml)
1/3 cup hazelnut oil (75ml)
1/3 cup canola oil
2 tablespoons chopped shallots (30ml)
1 tablespoon chopped parsley (15ml)
Thickly peel the celery root as you would an orange, then cut into1 cm thick disks and cut again into matchstick sized pieces. Place the celery root in a bowl of acidulated water (water with orange juice added) to prevent browning while preparing the remaining ingredients.
For the vinaigrette, blend the Dijon, red wine vinegar, chopped garlic, and chopped shallots. Add hazelnut oil until thick. Pour into a bowl and stir in some chopped parsley and chives.
Once all of the dressing has been prepared, strain the celery root matchsticks and toss into large bowl. Add the apple and carrot strips and mix together.
Pour dressing on salad just before serving and garnish with chopped hazelnuts.
Yield: 4 servings
1/3 cup mustard vinaigrette (75ml) (see recipe below)
1 celery root, 14 to 16 ounces
Juice of ½ an orange
½ cup diced carrots (125ml)
1 large granny smith apple, quartered, cored, and sliced into matchsticks
3 tablespoons chopped hazelnuts (45ml)
Mustard Vinaigrette
2 tablespoons red wine vinegar (30ml)
2 shallots, finely diced
1 garlic clove, minced
Pinch of salt and pepper
1 tablespoon Dijon mustard (15ml)
1/3 cup hazelnut oil (75ml)
1/3 cup canola oil
2 tablespoons chopped shallots (30ml)
1 tablespoon chopped parsley (15ml)
Thickly peel the celery root as you would an orange, then cut into1 cm thick disks and cut again into matchstick sized pieces. Place the celery root in a bowl of acidulated water (water with orange juice added) to prevent browning while preparing the remaining ingredients.
For the vinaigrette, blend the Dijon, red wine vinegar, chopped garlic, and chopped shallots. Add hazelnut oil until thick. Pour into a bowl and stir in some chopped parsley and chives.
Once all of the dressing has been prepared, strain the celery root matchsticks and toss into large bowl. Add the apple and carrot strips and mix together.
Pour dressing on salad just before serving and garnish with chopped hazelnuts.
Yield: 4 servings
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