Fresh n Crunchy Fennel and Celeriac Salad
I have been cooking with Celeriac for a while now but was yet to try it in a salad. It’s a beautiful fresh salad and to my absolute shock, my children loved it! Weird, one kid wont eat tomato’s and the other won’t eat pumpkin but they both ate raw celeriac and fennel!! Goes beautifully with my succulent pulled beef recipe.
2 Tbsp grainy Dijon mustard
2 Tbsp Maggie Beers Verjuice (white vinegar will do)
1 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp garlic clove, pressed
1/4 cup olive oil
FOR THE SALAD
1 medium celeriac peeled, cut into matchstick-size strips
1 medium fennel bulb, quartered, thinly sliced
1 cup red cabbage
1/4 cup sliced almonds, lightly toasted
To make the dressing: combine mustard, vinegar, lemon juice, salt, garlic and oil in a jar and shake.
In a large bowl toss together celeriac, fennel and apple. Drizzle dressing on top. Sprinkle almonds on top.
Leave a Comment