CELERIAC AND APPLE SALAD

CELERIAC AND APPLE SALAD image

Categories Salad

Number Of Ingredients 15

1/3 cup mustard vinaigrette (75ml) (see recipe below)
1 x celery root, 14 to 16 ounces
Juice of ½ an orange
1/2 cup diced carrots (125ml)
1 x large granny smith apple, quartered, cored, and sliced into matchsticks
3 tbsp chopped hazelnuts (45ml)
2 tbsp red wine vinegar (30ml)
2 x shallots, finely diced
1 x garlic clove, minced
pinch of salt and pepper
1 tbsp Dijon mustard (15ml)
1/3 cup hazelnut oil (75ml)
1/3 cup canola oil
2 tbsp chopped shallots (30ml)
1 tbsp chopped parsley (15ml

Steps:

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. 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. 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.