Ingredients:
2 apples, sliced thinly
1½ teaspoons olive oil
3 tablespoons walnut halves
1 small head of celeriac
2 tablespoons fresh lemon juice, rinds reserved
2 tablespoons dried cranberries, chopped
¼ homemade mayonnaise or plain yogurt
1 tablespoon chopped fresh tarragon
Sea salt and freshly ground pepper
Directions:
1. Heat the oven to 350 degrees F. and place the walnuts on a baking sheet, toast for 5-8 minutes, until fragrant and light brown. Set aside.
2. Peel the celeriac and rub with the reserved lemon rinds to prevent discoloring. Thinly slice the celeriac, using a mandoline, if you have one. Cut the slices into thin julienne, 2 inches long. In a large bowl, toss the celeriac with the lemon juice. Coarsely chop the walnuts and add the to the celeriac.
3. In a small bowl, combine the cranberries, mayonnaise or yogurt, and tarragon. Add the mixture to the celeriac and walnuts. Place the sliced apples fanned out on a platter and top with the celeriac salad. Serve immediately.
Serves 4