A wonderful entrée, or side dish to a main meal, this salad beautifully combines the flavors of autumn and winter. Remember to choose locally grown ingredients whenever possible for the best flavors and nutritional benefits. Fresh, nutty, and satisfying, we hope you’ll find yourself making this dish again and again.
prep time: 20 minutes
What You’ll Need
1 sharp knife or Japanese mandoline
1 large bowl
1 small bowl
For the Salad:
1 celery root (softball size)
1 medium sized tart apple
1 tablespoon chopped rosemary
For the Walnut Vinaigrette:
¼ cup toasted walnuts, roughly chopped
¼ cup walnut oil (worth finding, trust us, but in a pinch you could use any other nut oil)
2-3 tablespoons sherry wine vinegar (or apple cider, balsamic, or brown rice vinegar)
pinch of sea salt
Using a sharp knife or Japanese mandoline, cut or julienne the celery root into thin sticks.
Cut the apple in a similar way, just a bit thicker.
Combine celery root and apple in a large bowl.
Whisk the ingredients for the dressing together in a small bowl. Pour dressing over the mixed celery root and apple.
Serve and enjoy!
Recipe by Frank Giglio
Photography by Jenny Nelson