Antonia Magor Nutrition

Celeriac Slaw

Antonia MagorComment

This salad is initially created an accompaniment to baked trout however after I'd shot it I ended up eating the leftovers with all kinds of meals. It was a subtle, elegant taste with cold meats, baked potatoes or a big doorstop of a sandwich. It really helps when making this to have a mandolin to finely slice the vegetables but a good sharp knife can also create nice, thin waifs if done carefully. 

Free from gluten, dairy and Vegan. 

Total Time 10 minutes

Serves 4

Ingredients:

  • ½ celeriac
  • ½ fennel
  • 2 apples  
  • a handful of watercress leaves
  • 100grams walnut halves

 Dressing:

  • juice of a lemon
  • 75ml walnut oil
  • ½ tablespoon honey, gently warmed
  • ½ small garlic clove, finely grated

Method:

  • Using a mandolin or very sharp knife finely slice the celeriac, fennel and apples into matchsticks, toss the ingredients together in bowl with the watercress leaves.
  • To toast the walnut halves place on a baking tray in the oven for 4 minutes, or place in a large non-stick pan on the heat for 4 minutes.
  • To make the dressing place all the ingredients together and whisk to thoroughly combine.
  • Toss the dressing through the vegetables and walnut halves before serving.