Celeriac and Apple Salad with Lemon Garlic Dressing
- Yield: 6 servings
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- Dressing:
- 2cloves garlic
- 2-- pasteurized egg yolks
- 2tablespoons fresh lemon juice
- 1/2tablespoon finely grated lemon rind
- 2tablespoons white wine vinegar
- 1/2teaspoon kosher salt
- 3/4cup extra-virgin olive oilÂ
- Salad:
- 1head celeriac (celery root), peeled and cut into julienne strips
- 4-- apples, cored (Fuji or Gala), cut into julienne strips
- 1/4teaspoon salt
- -- Coarsely ground black pepper
- 8-- walnut halves, toasted
- -- Chopped celery heart leaves, optional
Instructions
- To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
- To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 370
- Glycemic Load 5
- Fat 31g
- Saturated Fat 4.5g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 21g
- Cholesterol 60mg
- Sodium 320mg
- Potassium 340mg
- Carbohydrate 24g
- Fiber 4g
- Sugars 14g
- Protein 3g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 20%
- Calcium 4%
- Iron 6%