Celery Root, Fennel and Apple Salad with Apple Cider Vinaigrette

Celery Root, Fennel and Apple Salad with Apple Cider Vinaigrette

Celery Root being harvested in in the field at one of my favorite local farms Babe Farms

Celery Root may not be pretty on the outside but it is delicious and tender on the inside. 

Babe Farms Fennel

Full Fields of Fennel in Santa Maria Valley

Baby Fennel peeking up through the rich earth at Babe Farms

Celery Root, Apple and Fennel Salad

SERVES 4

You can really make this salad look however you want. You can cut everything into wedges or cut some of it into matchsticks (aka julienne.). I opted to cut the fennel and celery root into matchsticks and then cut the apples into slices leaving the peels on the apples.  No matter which way you decide it will taste delicious.  Walnuts or Almonds can also be added for extra flavor or crunch.  And for those who prefer a creamier dressing you can substitute mayonnaise for the olive oil.

1 fennel bulb plus a few fronds for garnish

1 celery root (celery can be substituted)

1 Fuji or Braeburn apple

Squeeze of lemon to prevent the apples and vegetables from turning brown

1 tablespoon minced parsley

For the Vinaigrette

3 tablespoons apple cider vinegar

1 teaspoon Dijon or coarse ground mustard

1 tablespoon sugar

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

½ cup olive oil

Chop the tops off the fennel but save the fronds for garnish at the end. 

Chop the fennel into matchstick size pieces and place in a bowl.  

Peel the celery root and then cut into matchstick size pieces and place in the bowl.  (If you have a hard time locating fresh celery root, then a cup of chopped celery can be substituted.)

Do not peel the apple because the apple peel is a pretty color in the salad.  Instead, remove the seeds and slice the apple into very thin wedges and add it to the bowl. Squeeze lemon over all of the ingredients and toss together to prevent the apple from browning.

Make the vinaigrette:  

In a separate bowl combine the cider, mustard, sugar, salt and pepper.  While whisking vigorously, slowly pour the olive oil into the cider mixture.  Whisk until emulsified.  Toss the vinaigrette with the apple, celery root and fennel. Garnish with chopped fresh parsley and fennel fronds.

CHEF MAILI HALME   OCTOBER 2019