Ingredients
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1 small & peeled Celeriac
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2 Red Apple
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1 tbsp Mayonaise
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2 tbsp Natural Yogurt
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Juice of 1 Lemon
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1 tbsp Dijon Mustard
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1 tsp, chopped finely Capers
Directions
Artisan Note: As long as there’s dressing on the apple and the celeriac this salad will keep for 24 hours in the fridge.
Steps
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1
Done
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Cut the celeriac into quarters and place in a bowl of water with the lemon juice. |
|
2
Done
|
Mix the yogurt, mayonnaise, mustard and capers in a bowl. |
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3
Done
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Drain the celeriac and shred, using a food processor or grater. A grater gives the best results for this recipe. Pat the celeriac dry using kitchen paper or a clean tea towel. Mix the celeriac with the mayonnaise mixture immediately |
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4
Done
|
Leave the skin on the apple. Slice it into lengths, remove the core and add to the celeriac mix. Mix well, ensuring that all the celeriac and apply have dressing on them. Otherwise they will discolour. |
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5
Done
|
Place in the fridge until serving. |
