Serve with Roast Chicken with Clementines & Baked Potatoes
Celery Root and Green Apple Salad
2014-12-05 23:30:29
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Ingredients
- celery root - 1
- Apples - 2
- Lemon - 1/2, juiced
- Olive Oil - 1 tbsp
- Salt - to taste
- Pepper - Freshly ground
Instructions
- Peel the celery root and cut into thin matchsticks. Peel the apples and cut into slightly thicker matchsticks. Toss together with the lemon juice and olive oil, and season with salt and pepper. Taste and adjust the seasoning if necessary. Keep chilled and covered until serving.
Notes
- Not Included in the Box: Salt, Pepper, Olive Oil
- Chef's Tip: If the celery root is too fibrous to enjoy raw, try blanching (boiling) the sticks of celery root in salted water for 30 seconds. Remove them with a slotted spoon directly into a bowl of ice water. Drain completely before making the salad.
- If you have whole caraway seeds or whole yellow mustard seeds in your spice pantry, try adding 1/4 tsp to the salad- a great addition!
Adapted from Recipe and Photo from “From a Polish Country House Kitchen” by Anne Applebaum and Danielle Crittenden.
Adapted from Recipe and Photo from “From a Polish Country House Kitchen” by Anne Applebaum and Danielle Crittenden.
/Narrative Food https://blog.narrativefood.com/
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