Apple celeriac salad
This simple combination is deliciously fresh, crunchy and packed with flavor. Great as a light lunch or side.
Servings: 1 or 2 as side
- 1 cup celeriac 100g peeled weight
- ½ large apple
- 2 slices bacon
- 2 tbsp pumpkin seeds (pepitas)
- ¼ cup chopped parsley 4tbsp
For the dressing
- 1 tbsp lemon juice
- 1 tbsp virgin olive oil
- 1 tbsp walnut oil
- ¼ tsp Dijon mustard
Whisk together the lemon juice, oils and mustard for the dressing first so that it is ready to use.
Peel the celeriac, removing all the outer layer and any dark, hairy indents. Peel and core the apple. Coarsely shred both and toss with the dressing to prevent browning.
Cook the bacon as you prefer (eg under broiler, in oven/in pan - this can be done ahead) and cut into slices. Roughly chop the parsley.
Add the bacon, pumpkin seeds and parsley to the apple and celeriac and toss to combine well. Serve.
Calories: 649kcal | Carbohydrates: 29g | Protein: 14g | Fat: 56g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 417mg | Potassium: 751mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1324IU | Vitamin C: 39mg | Calcium: 64mg | Iron: 3mg