- 1 small sweet onion, peeled and finely diced
- 1 tablespoon minced garlic
- 1/4 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon oregano
- 2 pounds fresh celeriac
- 2 large Granny Smith apples, unpeeled and cored
- Salt and freshly ground black pepper
- 1/2 cup balsamic vinegar
- 1 cup baby greens
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens. Drizzle with the balsamic reduction and serve at once. 4-6 Servings.
Recipe from The Alchemist Pub and Brewery.