Celeriac, granny smith apple and pomegranate salade with maple-garlic scape vinaigrette

Accompagnements

Celeriac, granny smith apple and pomegranate salade with maple-garlic scape vinaigrette

Ingredients

Celeriac Salad

  • 750 ml (3 cups) celeriac, julienned (with a mandoline for best results)
  • 60 ml (1/4 cup) pomegranate arils, fresh or frozen
  • 250 ml (1 cup) Granny Smith apple, julienned to same size as celeriac
  • Salt and pepper, hand-ground
  • Fresh chives, snipped

Maple-Garlic Scape Vinaigrette

  • 10 ml (2 tsp.) garlic scapes, very finely minced (or chives, snipped)
  • 10 ml (2 tsp.) Dijon mustard
  • 30 ml (2 tbsp.) maple syrup
  • 45 ml (3 tbsp.) red wine vinegar
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper, hand-ground

Method

  1. Combine all ingredients in a salad bowl.
  2. Mix all vinaigrette ingredients and pour over the salad, stirring.
  3. If possible, let stand 30 minutes before serving, to allow flavours to blend.

Additional Information

The maple syrup can be replaced with 30 ml (2 tbsp.) of plain maple butter.

Resting time : 30 minutes (optional)