Celeriac and Apple Salad with Tarragon and Roasted Walnuts

It probably isn’t often that you think ooooh, celariac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Serves 4 to 6

4 cups water

Juice of 1 lemon (about 3 tablespoons)

2 tart apples, peeled, cored, sliced into 1/4-inch strips

1 large celeriac, peeled, cut into matchstick-sized strips

1/2 cup chopped walnuts

1 1/2 tablespoons white wine vinegar

2 1/2 tablespoons mayonnaise

1 tablespoon heavy cream

2 teaspoons prepared Dijon mustard

1/2 teaspoon dried tarragon

1/2 teaspoon freshly ground black pepper and salt

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).

Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes.

Let cool.

Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.

Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).

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