Celeriac, Granny Smith Apple and Pomegranate Salad With Maple-Garlic Scape Vinaigrette

Recipes with Maple Syrup / Salads / Vegetables

Recipe — Celeriac, Granny Smith Apple and Pomegranate Salad With Maple-Garlic Scape Vinaigrette
Preparation Time:
Featuring Maple Syrup
8 portions
Metric Imperial

Ingredients

Celeriac Salad

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

Maple-Garlic Scape Vinaigrette

  • 2 teaspoons garlic scapes, very finely minced (or chives, snipped)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
  • 3 tablespoons red wine vinegar
  • 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.
  4. Note: The maple syrup can be replaced with 30 ml (2 tbsp.) of plain maple butter.

Resting Time: 30 Minutes (Optional)
Yves Lévesque

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Yves Lévesque

Chef

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.