CELERIAC, APPLE AND WALNUT SALAD

This salad is a simple but pretty winter appetizer. The raw celeriac is mixed into a rémoulade dressing before being mixed into the salad. You can also serve it without the accompanying salad with cold meat or fish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together the crème fraîche, Dijon mustard and 4 teaspoons lemon juice in a bowl. Season to taste.

Step 2

Prepare the celeriac: slice off the top and bottom, then cut away and discard the thick skin. Rinse, then pat dry and cut in half lengthways. Lay each half flat and finely slice into half moons. Build a stack and finely slice into fine matchsticks. As you slice a batch, mix it into the dressing to prevent it from discolouring.

Step 3

To serve: whisk together ½ tablespoon lemon juice with the walnut oil in a mixing bowl and season to taste. Core the apples by cutting 4 segments, one from each side of the apple, so you’re left with a square-shaped core. Discard the core. Cut each apple segment into thin half moons, tossing them into the dressing as you go.

Step 4

Separate out the chicory leaves and slice them lengthways into strips. Mix into the apples with the walnuts. Divide the salad between 4 appetizer plates, placing a spoonful of celeriac salad in the middle. Scatter with the chopped parsley and serve.