Serves: 2
Cook Time: 15 minutes
An Autumn Flavour Boost
Its technically root vegetable season and I am here for it. This is a very easy salad that you can prepare ahead and are likely to make time and time again.
If you have apple trees, I am sure they are begging to be picked by now. Celeriac and apple remoulade is like coleslaws sexier cousin. The celeriac and apple are shredded and then mixed with a mustard mayonnaise. This is then scattered with cracked black pepper, parsley and pomegranate.
Here I have paired it with a simple rocket and lentil salad.
You can serve it in a large bowl alone, slap it on top of a burger or its very pretty served on tostadas for a party
Ingredients
Half of a small Celeriac
2 Apples
1 Pomegranate
1/2 tsp Cracked black pepper
2 tbsp Mayonnaise (plant based or regular)
1 tbsp Wholegrain Mustard
4 tbsp Freshly chopped parsley
2 handfuls of Rocket
4 tbsp cooked puy lentils
1tsp Wholegrain mustard
1tbsp Olive Oil
Sea Salt
Cracked black pepper
Directions
- To prepare the celeriac cut it in half and then quarters. Peel it using a small knife. Cut the apple into quarters and remove the core. Shred both the celeriac and apple using a food processor and place in a mixing bowl.
- Cut the pomegranate in half. Place the seed side down in the palm of your hand with your fingers slightly open, get a large spoon and give it a good old whack into the bowl until all the seeds are gone.
- Mix the mayonnaise and mustard together, add to the bowl and combine with the black pepper and mix.
- For the base, mix the rocket, lentils, mustard, olive oil, salt and pepper together in a bowl.
1 comment
Trying this at the weekend !!!! X