Recipe yields 4 servings
1 large celery root
3 Granny Smith apples
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
10 tbsp walnut oil
Salt and black pepper, to taste
Peel the celery root. This may seem like a daunting task so follow what I did and it will be a breeze. First, cut the top and bottom ends of the celery root to create two flat surfaces. This is crucial so the celery root is stable when you are trying to peel it.
Now, starting from the top edge, run your knife along the curve of the celery root to take off the top layer. Continue to turn the celery root and repeat this process until the entire celery root is peeled.
Now, using your mandolin on the same julienne setting as the apples, julienne the celery root. Similar to above, you can julienne the celery root by hand.
Peel and core the apples. Julienne them in a similar manner as the celery root. Toss together the apple and celery root in a bowl to mix them up.
In a separate small bowl, whisk together the mustard and lemon juice until well combined. In a slow, steady stream, add the walnut oil while you continue to whisk, allowing the oil to emulsify. When your vinaigrette is formed, add salt and pepper, to taste, if necessary.
Pour the dressing over the celery root and apples. Stir to coat evenly. Serve alongside your favorite dish for a light and refreshing side. Enjoy!