Celeriac and Apple Salad with Lemon Garlic Dressing

Yield: 6 servings
Prep: 10 mins
Cook: 0 mins

Recipe by Jon Ashton

Mark Boughton Photography / styling by Teresa Blackburn

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 oil
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

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.