For a printer friendly version of this recipe, click here.
In the fall & winter this salad has it all; local celeriac (also known as celery root), celery, fennel, apples & hazelnuts all from our Farmer’s Markets. What luck! You know what they say “eat your roots”. Celeriac may not be beautiful looking but it has a lovely delicate celery flavour that is terrific in soups or even mashed potatoes!
Makes 4 – 6 Servings
For the Vinaigrette:
NB: You can add a bit of liquid honey to the dressing if you find it a little too sharp.
Whisk all ingredients together except the two oils. Combine the oils & slowly whisk to combine dressing.
For the Salad:
1 medium celeriac, peeled, cut into matchstick-size strips, blanched**
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
2 Tbsp. each finely chopped celery leaves, Italian (flat-leaf) parsley
1/2 cup Toasted hazelnuts**
Combine the celeriac, fennel & apple in a large bowl. Toss with the vinaigrette. Place the salad on 4 – 6 individual salad plates; top with the Parmigiano-Reggiano, celery leaves, parsley & toasted hazelnuts.
**If you would like to see how to blanch the celeriac, please go to Blanching Vegetables.
**If you would like to see how to toast the hazelnuts, please go to Toasting Nuts.