Apple and Celeriac Salad
Don't underestimate the celeriac. It’s not the most popular root vegetable, but it’s packed with fiber, vitamin C, and minerals like phosphorus and potassium, so it's a nutritious addition to any meal. In the event that your grocery store doesn’t carry it, celery stalks have a similar flavor and are a good substitute (and no, celeriac is not the root bulb of the celery stalk; they are different plants, although they are closely related). This serving suggestion comes from Good Salads and Salad Dressings, from 1948. The combination of apple and celeriac (or celery) makes for a flavorful salad that showcases the freshness of seasonal produce. The crisp texture of the apple and celeriac is the perfect complement to a variety of salad dressings; a yogurt dressing or simple vinaigrette would work well with these ingredients. We tried the following yogurt dressing: plain yogurt, olive oil, salt, black pepper, and herbes de provence; it worked beautifully. The recipe recommends serving the salad in hollowed apple shells, but this isn’t necessary if you prefer to serve the salad in a bowl. In this case, just peel the apple and chop. The quantities provided below should be enough for two servings.
- 2 apples
- 2 stalks of celery, or 1 celeriac, trimmed and peeled
- Salad dressing of choice
- Lettuce, for garnish
If no celeriac, celery should be used instead. Scoop out the inside of the apples, leaving the shells. Cut the apple flesh into small pieces, and prepare about the same amount of raw celeriac or of celery in the same way. Blend together with salad dressing, put back into each apple, which is served accompanied by a leaf or two of lettuce or other green salading.