Celeriac Apple Slaw
Servings
6 Servings
Ingredients
- 1 celery root about 11/2 pounds, peeled and cut into matchstick pieces or grated on the large hole of a box grater
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon shallot minced
- 1/2 cup finely choppped cornichons or sour pickles
- 1 tablespoon Herbs de Provence or a combination of dried herbs such as chervil, thyme
- 1 granny smith apple peeled, cored and cut into matchstick pieces
- kosher salt and freshly ground black pepper
Instructions
- Bring a medium pot of water to boil and blanch the julienned celery root, for 2 to 3 minutes. If using grated celery root, no need to blanch it. Drain and place blanched celery root in a bowl filled with ice water. While the celery cools down, prepare the dressing by whisking together the mayo, mustard, vinegar, lemon juice, shallots and cornichons or pickles, and herbs. Drain and then spoon the celery root into the bowl and blend until all pieces are coated with the dressing. Stir in the apples. Season to taste with salt and pepper. Cover and chill in the fridge until nice and cold.
Hi Ahuva,
The apple is there to help provide a sweet balance to the sour. But it also adds additional crunch and juice. How about you sub in nuts for the crunch and add a little agave or honey for the sweet.
Enjoy and make it your own
any suggestions to replace the apple (allergic- to most fruit actually)