In a large bowl, mix the celeriac with the salt and set aside for 10 minutes to allow the salt to soften the celeriac slightly.
Whilst the celeriac is softening you can make the dressing. In a separate, medium sized bowl, mix together all the ingredients for the dressing and whisk together until thoroughly combined.
Now add all the remaining ingredients for the salad to the bowl of celeriac and mix well.
Add the dressing to the salad and mix well.
Place the sliced lettuce into the base of a large serving platter or individual plates and top with the celeriac and apple salad. Garnish with the diced SAINT AGUR® blue cheese and serve.
Method
INGREDIENTS
For the salad
400g celeriac, cut into short spaghetti pieces using sharp knife, Japanese mandolin or a vegetable spiralizer.
2 pinches sea salt
1 granny smith apple, cut into a mixture of thin slices and small diced pieces.
100g dried cranberries
60g walnuts, lightly crushed
2 spring onions, finely sliced
For the dressing
75g SAINT AGUR® blue cheese, room temperature
80g crème fraiche
1tbsp lemon juice
To finish
75g SAINT AGUR® blue cheese, diced ½ cm
2 baby gem lettuce, washed, drained and finely sliced
PRODUCT
View Method
Recipe Method
In a large bowl, mix the celeriac with the salt and set aside for 10 minutes to allow the salt to soften the celeriac slightly.
Whilst the celeriac is softening you can make the dressing. In a separate, medium sized bowl, mix together all the ingredients for the dressing and whisk together until thoroughly combined.
Now add all the remaining ingredients for the salad to the bowl of celeriac and mix well.
Add the dressing to the salad and mix well.
Place the sliced lettuce into the base of a large serving platter or individual plates and top with the celeriac and apple salad. Garnish with the diced SAINT AGUR® blue cheese and serve.
