Apple + Celeriac Salad
¼ head celeriac
2-3 tart apples (granny smith work well)
1 red onion, peeled and sliced very thinly
1/8 cup parsley
1/8 cup mint
¼ cup of rice wine vinegar
juice of one lemon
sea salt + pepper
4-6 slices of prosciutto
Lemon Yogurt Dressing
Makes about 1.5 cups
1 cup strained yogurt (Greek-style works best)
1 clove of garlic, pressed or ground with a mortar and pestle
1/4 cup olive oil
1/4 cup fresh lemon juice
sea salt + pepper
Place the rice wine vinegar in a mixing bowl. Add the sliced onions and mix to coat. Leave for a minimum of 30 minutes on the counter for a light pickle or just let marinate until you’re done making the rest of the salad for a milder effect.
Peel the celeriac and slice into thin matchsticks either with a knife or using a mandolin. Place them in a large bowl with enough lemon juice to coat (the lemon juice prevents it from going brown).
Core the apples and slice them the same size as the celeriac, into matchsticks, either by hand or with a mandolin. Add them to the bowl with the celeriac and add more lemon juice if necessary to coat them.
Make the dressing: Place all the ingredients aside from the olive oil in a food processor or blender. Begin blending while slowly drizzling in the olive oil to coat. Season with salt and pepper.
Assemble: Remove the onions from the vinegar and add to the bowl with the apples and celeriac. Pour the dressing over the top and mix to combine. Add half the herbs to the bowl and mix to combine.
crispy parsley: simply fry a few leaves of parsley in a hot skillet with olive oil, drain on paper towels and sprinkle a-top salad
Plate: Once plated, divide the rest of the herbs for each plate, and arrange loosely on top.
Recipe | Sunday Suppers with Christina Liva
Photo + Styling | Karen Mordechai