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Celariac, lentil apple and parsley salad
Celariac, lentil apple and parsley salad
added by River Cottage Veg Every Day!

Taken from River Cottage Veg Every Day! Also featured in the River Cottage Veg TV series.

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Prep time
  • 20 mins
Cook Time
  • 0 mins
Servings
  • 4
Ingredients
  • 1 Cricket ball sized celeriac (about 300g peeled weight)
  • 1 Large Eating Apple
  • 1 Lemon, juice only
  • 75g Raisins
  • 50ml cider
  • Parsley
  • 100g Cooked puy lentils
  •  
  • Dressing
  • 1 ½ tsp English mustard
  • 1 ½ tsp sugar
  • 1 ½ tbs Cider vinegar
  • 3 tbs Rapeseed oil
  • 3 tbs Olive oil
  • Salt & pepper
  •  
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Directions

Make the dressing by whisking in a bowl until emulsified. Soak the raisins in the cider for an hour.

Using a mandolin or sharp knife cut the celeriac into fine julienne pieces, toss the celeriac in a little lemon juice.  Core and thinly slice the apple and toss in a little lemon juice to prevent it discolouring.

To assemble the salad put a handful of celeriac in the centre of a plate scatter over some sliced apple a generous tablespoon of drained raisins, a similar amount of lentils and a sprinkling of parsley.  Finish with a drizzle of dressing.

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