Celeriac and Apple Salad
Celeriac is a variety of celery that is grown for its nutty, edible root. It has a rough, brownish skin and white flesh, and can be eaten cooked as a hot vegetable or grated raw in salads. The peak season is from March to October, and you should choose vegetables with small heads and firm, clean roots. This light, crisp salad goes well with cold pork or ham. Use a low-calorie mayonnaise, if you prefer. A food processor with a grating disc is helpful when preparing this dish.
Ingredients
- 1 lb celeriac
- Juice of 1 lime
- 2 crisp dessert apples
- 3 tablespoons low-calorie mayonnaise
- Freshly ground black pepper
- 1 Little Gem or other lettuce for garnish
Instructions
- Trim and peel the celeriac and slice or grate it finely into a bowl, using a sharp knife or food processor. Pour over the lime juice and mix thoroughly.
- Peel the apples and remove the cores. Grate the apples, then add them to the celeriac along with the mayonnaise and season with black pepper.
- Toss the apples and celeriac well together so that the mayonnaise coats each piece. Arrange the crisp lettuce leaves in an attractive pattern on a serving plate. Add an extra grating of black pepper at the last moment and serve this crunchy salad with hot, crusty French bread.
Calories: 127 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 130 mg
Potassium: 431 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 494 IU
Vitamin C: 15 mg
Calcium: 57 mg
Iron: 1 mg