Celeriac, Apple & Hazelnut Salad
Celeriac the unknown vegetable! the fact is that the wonderful thing about celeriac apart from its knobbly, ugly but so beautiful appearance, is that it is a very versatile vegetable that can be healthy or homey, used in soups, salads or bakes. Celeriac’s homey flavour shines through, bringing a delicious depth and often used through the year!
INGREDIENTS
100g hazelnuts, roasted, skins removed and roughly chopped
150g garlic aioli (store brought or homemade)
2 tsp grain mustard
2 tsp Dijon mustard
Juice of ½ lemon
Maldon sea salt
Freshly ground pepper
1 large celeriac, peeled and cut into fine matchsticks
1 Granny Smith apple, peeled, cored cut into fine matchsticks
2 Tbsp nigella seeds, toasted
A large handful of flat leaf parsley springs
METHOD
1. Roast and skin hazelnuts: by placing hazelnuts on a baking tray and roasting at 180°c for about 10mins or until the skins start to crack. Now place the warm hazelnuts in a clean tea towel and gently rub together, removing the skins.
2. Make the dressing: by combining the aioli, both mustards, lemon, salt and pepper and whisk until smooth.
3. In a large mixing bowl, add prepared celeriac, apple, nigella seeds, parsley, ½ the hazelnuts and dressing, mix gently to combine, transfer to a large serving dish and sprinkle with remaining hazelnuts.
VARIATION
Watercress leaves is an amazing substitute instead of parsley.