Celery Root and Green Apple Salad
1 medium red onion
½ cup apple cider vinegar
1 pounds celery root
2 tart apples-like Granny Smith or Matsu
¼ cup chives-chopped
2 heaping tablespoons Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Slice the onion in half through its root base. By cutting the onion this way, you prevent it from falling apart on you. Trim off the stem and peel away its outer layer. Slice the onion into a very thin julienne, which will be a half moon shape. Toss the onions with the vinegar in a work bowl and let sit for 20 minutes.
In the meantime, peel the celery root by cutting off root and stem portions to create a flat, stable surface. Using a paring or chef knife, peel the skin from the celery root. Slice the celery root into ¼ inch panels and then cut those panels into 1/8-inch wide julienne strips. Add to the onions and vinegar and toss.
This salad can be served warm
Below are photos of the Migliorelli and Little Seed Garden farm stands at the Croton Farmers Market where your readers will find many of the ingredients for this recipe!
