Thursday, 3 January 2013

Fennel & Celeriac Salad with Hazelnuts

We're deep in healthy eating here at Kale Eats.  Recovering from a season of decadence, this is the food our bodies are craving.  I love a good crunchy raw salad and fennel and celeriac meet that need.  I've included a photo of the two vegetables below, so if you're not sure what they look like prior to chopping~ now you do!  Put them in your grocery cart some time soon.

You can make the salad in advance and serve a day or two later.  The crunchiness stays and the marinade on the vegetables just deepens in flavour. We have added even more seeds to it when serving as our main for lunch.  Hemp, sunflower and pumpkin seeds all are great additions.  It won't warm you up on these cold days like a bowl of soup, but your body will thank you for the raw nourishment.

Fennel & Celeriac Salad with Hazelnuts

adapted from bon appetit

2 Tbsp grainy Dijon mustard
2 Tbsp white wine vinegar
1 Tbsp fresh lemon juice
1/2 tsp  salt
1/2 tsp garlic clove, pressed
1/4 cup olive oil
1 medium celeriac peeled, cut into matchstick-size strips
1 medium fennel bulb, quartered, thinly sliced
1 unpeeled Gala apple, cut into strips
1/2 pomegranate seeds
1/2 cup chopped hazelnuts
1/2 cup Parmesan cheese grated

To make the dressing: combine mustard, vinegar, lemon juice, salt, garlic and oil in a jar and shake.
In a large bowl toss together celeriac, fennel and apple.  Drizzle dressing on top. Sprinkle pomegranate seeds, hazelnut and Parmesan cheese on top.  Enjoy!

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