Quick and bracing, fall flavors that
work for summer.
Apple and Celeriac Salad with Walnut Shallot Vinaigrette - My own recipe
1 celeriac, the size of a large fist, about 5 ounces
1 large Granny Smith apple
Bowl of water with 1/4 cup white vinegar added
Slice off gnarled and leafy ends of celeriac and discard. Peel celeriac, then cut into matchsticks. Add to aciduated water to prevent browning. Peel and core apple, then cut into dice, adding it to the water with the celeriac. Set aside.
Walnut Shallot Vinaigrette
3 tablespoons walnut oil
2-3 tablespoons apple cider, red wine or white vinegar (start with 2 tablespoons)
¼ cup apple juice
1 tablespoon brown sugar
1 large shallot, peeled and finely chopped
1/4 – 1/2 teaspoon celery salt (start with 1/2 teaspoon)
A few cranks of black pepper
In a medium bowl whisk all ingredients together. Adjust vinegar, celery salt and/or pepper if necessary to your preferences.
Drain and blot dry the apple and celeriac. Divide into two bowls. Whisk vinaigrette one more time, then drizzle over each salad. Serve immediately. Serves 2. --
This post is being submitted to Joanna of Joanna's Food, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this ever-popular weekly food-blogging event.
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