This recipe is from Donna Hay's book "The New Easy".
For the salad:
1 small celeriac (celery root), peeled, cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith apple, thinly sliced
For the mustard dressing:
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra-virgin olive oil
sea salt and cracked black pepper, to taste
- For the dressing, place the mustard, vinegar, juice, oil, salt, and pepper in a bowl and whisk to combine.
- Arrange the celeriac, celery, leaves, and apple on plates and spoon the dressing overtop.
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