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
- ½ celeriac
- ½ fennel
- 2 apples
- a handful of watercress leaves
- 100grams walnut halves
- juice of a lemon
- 75ml walnut oil
- ½ tablespoon honey, gently warmed
- ½ small garlic clove, finely grated
- 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.