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Winter Salad with Apples and Celery Root
Ingredients
1/2 pound bacon (approximately 8 slices)
1/2 cup shallots, minced
1/4 cup fresh lemon juice, about 1-2 lemons
1/4 cup white balsamic vinegar
1 teaspoon celery salt
1 1/4 pounds celery root (1 pound after trimming)
5 large Granny Smith apples (approximately 2 pounds)
1/2 teaspoon freshly ground black pepper
2 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
2 tablespoons grapeseed or canola oil
1 cup walnut pieces
1 cup bleu cheese, crumbled
Instructions
In a large sauté pan, cook bacon to crisp and drain on paper towels, then cut into bite sized pieces.
Reserve two tablespoons of bacon fat and over medium heat, add shallots and cook until tender, 4-5 minutes.
Add lemon juice and vinegar and deglaze the pan. Mix in celery salt and remove from heat to cool.
Use a sharp knife and trim celery root of the outer skin, leaving the white interior. Slice into thin slices. Stack slices and cut again into match stick pieces.
Place in a large bowl and pour in the cooled contents of the pan. Toss to combine.
Peel, core and halve apples then cut into quarter inch slices. Stack slices and cut again into match stick pieces. Add to the bowl with the celery root and toss to combine. Cover the bowl and refrigerate two hours, tossing once half way through.
After two hours, drain liquid that collected on bottom of bowl into a smaller bowl and whisk in pepper, honey, mustard, mayonnaise and oil.
Pour this back over the apples and celery root and add in the cooked bacon, walnut pieces and blue cheese and toss to combine.
Serve immediately.
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