Cele­riac-and-ap­ple slaw

Country Life Every Week - - Kitchen Garden Cook Celeriac -

Grate one peeled cele­riac and a tart ap­ple with the skin on. Com­bine 100ml may­on­naise, 50ml sin­gle cream, 30ml cider vine­gar and a ta­ble­spoon of whole­grain Dijon mus­tard in a bowl. If it seems a lit­tle thick, add a splash of wa­ter. Add the salad to the dress­ing and mix well. Top with a small mound of wa­ter­cress be­fore serv­ing.

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