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Dressing:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
Instructions
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves
1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.
Relish This and That, Nov. 2009
Nutritional Information
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.
Relish This and That, Nov. 2009
Per serving (with 1 cup dressing): 139 calories, 10g fat, 21mg chol., 1.5g prot., 13g carbs.,
2g fiber, 184mg sodium.
2g fiber, 184mg sodium.
