Celeriac, Fennel & Apple Salad
- 1 small celeriac 550-600g
- 1 fennel bulb
- 1 red apple
- I large lemon, juice only
- 150ml creme fraiche
- 3tbsp good quality mayonnaise
- 3tbsp flat leaf parsley, finely chopped
- 50g walnut pieces, toasted
This tangy, crunchy salad is the perfect accompaniment to a buffet of ham and cold cuts.
1 Peel the celeriac and cut into 5mm slices, then reduce to matchsticks measuring about 5cm in length; or alternatively, grate in a food processor or by hand using a coarse grater. Repeat with the fennel bulb, and coarsely grate the apple. Place all in a large mixing bowl and toss together well with the lemon juice.
2 Mix together the crème fraîche with the mayonnaise and mustard and stir into the vegetable mixture along with the parsley and walnut pieces then season well to taste.