Cele­riac, ap­ple and wal­nut salad

Australian Women’s Weekly NZ - - MAGGIE BEER -

SERVES 4 PREP AND COOK TIME 20 MIN­UTES

1 small (750g) cele­riac juice of ½ le­mon 1 Granny Smith ap­ple, cored and thinly sliced 1 cup (100g) wal­nuts, toasted ½ cup flat-leaf pars­ley leaves, coarsely chopped

FRESH HORSE­RAD­ISH DRESS­ING

½ cup (120g) sour cream 1 ta­ble­spoon Di­jon mus­tard 1 ta­ble­spoon finely grated fresh horse­rad­ish 1/4 cup (60ml) le­mon juice (op­tional)

1 Trim the base and tops from the cele­riac, then cut down the sides to peel. Us­ing a strong potato peeler, shave thick slices from the cele­riac or slice very thinly, drop­ping them into a bowl of water with a squeeze of le­mon juice to stop them dis­colour­ing. Add the ap­ple to the bowl as well.

FRESH HORSE­RAD­ISH DRESS­ING

2 Whisk the sour cream and mus­tard in a mix­ing bowl. Add the horse­rad­ish; whisk to com­bine. Add the le­mon juice; sea­son to taste with sea salt flakes and freshly ground black pep­per. 3 Drain the cele­riac and ap­ples well; pat dry with pa­per towel. Place into a large mix­ing bowl, add the Fresh Horse­rad­ish Dress­ing and toss to­gether un­til coated. Add the wal­nuts and pars­ley and place onto a serv­ing plat­ter to serve.

Not suit­able to freeze or mi­crowave.

KEY IN­GRE­DI­ENTS Cele­riac (left) and horse­rad­ish. Cele­riac, ap­ple and wal­nut salad

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