RENÉ MAGRITTE APPLE, WALNUT & CELERIAC SALAD

SERVES 4

Celeriac is in season now and mustn’t be overlooked. It’s admittedly a boring-looking vege but don’t be fooled by the exterior; its white flesh has the most elegant, subtle celery flavour. It’s great cooked and mashed but I cherish it crunchy and raw. This salad combines fresh celeriac with sweet, toasted walnuts, tart apples and a subtle kick of creamy horseradish. Try it with smoked chicken or fish.

INGREDIENTS

½ cup walnut halves 2 Tbsp maple syrup Fine sea salt 3 Granny Smith apples Juice 1 lemon 1 medium celeriac 200ml crème fraîche 4 Tbsp extra virgin olive oil 2 Tbsp sherry vinegar (or 1 Tbsp apple cider vinegar)

1 heaped tsp Dijon mustard

1 tsp horseradish

Handful salad leaves (I used red and green cos) 1 Toast the walnut halves in a dry frying pan over medium-high heat for 2-3 minutes, then drizzle over the maple syrup, stirring to coat. Cook for another 2 minutes until the nuts are coated and sticky, sprinkle with a little sea salt and tip onto a piece of baking paper to cool.

2 Using a mandoline, thinly slice the apples and place in a large bowl. Add lemon juice and toss.

3 Peel and halve the celeriac then shred into matchsticks using a julienne blade on a mandoline (or grate the celeriac). Immediately add to apple slices and toss to coat in the lemon juice to prevent browning.

4 In a small bowl, mix together the crème fraîche, olive oil, vinegar, Dijon mustard and horseradish then season with sea salt and freshly ground black pepper. Add to apple and celeriac and stir to combine.

5 Scatter salad leaves on a serving platter, place the apple and celeriac mixture on top and scatter with the maple walnuts. Drizzle with a little extra virgin olive oil if needed and serve with crusty bread.