Fennel, Celery Root And Apple Salad With Cider Vinaigrette
serves 4-6 as a side dish
Raw salads made with finely cut or shaved vegetables are crisp and bright, especially alongside hearty soups, stews and meat dishes. A mandoline is the easiest way to get thin slices.
3 tablespoons apple cider vinegar
2 cups water
1 celery root (celeriac), peeled
1 fennel bulb, stem and bottom removed
1 medium apple, cored
1/2 medium red onion, peeled
1 teaspoon honey
1 tablespoon Dijon mustard
1 tablespoon apple cider
1/4 cup canola oil
prep: 20 minutes
total: 30 minutes
medium bowl
mandoline
small bowl
kitchen towel
large bowl
1. Fill a medium bowl with a tablespoon of the cider vinegar and the water.
2. Cut off the celery root's stems and peel away its tough skin with a knife. Cut it into quarters lengthwise. Prep the fennel, apple and onion. With a mandolin, thinly slice the celery root, fennel bulb and apple crosswise into very thin slices. Toss the slices into the water and vinegar mixture to keep them from turning brown. Thinly slice the onion.
3. In a small bowl, combine the remaining vinegar, honey, mustard, apple cider and a generous sprinkling of salt and pepper. Slowly drizzle in the canola oil, whisking as you go, until the dressing is emulsified.
4. Drain the vegetable slices and dry them well with a kitchen towel. Toss them in a large bowl, adding a little of the dressing at a time until the slices are coated but not drenched.
