• Liz Talley - Urban Graze

Celeriac and Apple Salad


Reminiscent of a Waldorf salad; the flavors of celery and apple are a perfect pairing!

Combine in a bowl:

2 c. julienned/matchstick cut peeled celeriac

2 c. julienned/matchstick cut tart apple (peeled or unpeeled)

Whisk together vinaigrette:

2 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. honey

Salt and pepper to taste

Toss with celeriac and apples. Serve garnished with chopped, toasted walnuts and raisins or dried cranberries if desired.

Variations:

Celery Salad

Omit apples. Increase celeriac quantity to 3 c. Add 1 c. thin sliced celery, ½ c. snipped celery leaves, and 2-3 Tbsp. snipped parsley. Toss with vinaigrette above.

Serve garnished with chopped, toasted walnuts and raisins or dried cranberries if desired.

Celeriac and Apple Salad, Amped Up

2 c. julienned/matchstick cut peeled celeriac

3-4 c. julienned/matchstick cut tart apple (peeled or unpeeled)

1 red chili, very thinly sliced

½ c. thinly slivered red or other sweet onion

½ c. snipped fresh cilantro

Toss with vinaigrette above.

Note:

Raw, peeled celeriac browns quickly when exposed to air. If you're not cooking right away, have a “holding tank” at the ready, to buy yourself time and prevent discoloration–- add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad

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