Dec 5, 2012

raw celeriac apple walnut salad


i'm in a bit of a (hopefully temporary) clothes crisis... though i love winter, really love it, and am thrilled about snow, i get the feeling that winter does that to me, this unhappiness with the state of my wardrobe (okay, that, or maybe the fact that i haven't invested one penny in my winter wardrobe this year, really, because of the fact that we were moving and everything sort of invisibly seeped into the house...). and now, well, it's sort of the middle of winter in zurich already. and i just think: oh heck, is it worth still buying winter stuff, this season? might as well wait until next year... 

and in the meantime, as always, i'm procastrinating, i.e. deluding myself with great food. it happens all the time that cooking sort of prevents me from spending time on clothes (and other equally shallow matters, for that). the pleasure of creating something in my kitchen is forever thrilling - and i'd happily (or sometimes, like today, not so happily...) take that over being well-dressed. well, that's how priorities shift, for you.

this celeriac salad isn't exactly rocket science, in fact it's rather a classic dish. but it's a nice twist to the sad looking green leaves you always get everywhere (i swear one day i'm going to revolutionize the salad business in zurich...).

raw celeriac apple walnut salad
serves 4 as a side

ingredients:
1 celeriac (raw), peeled
1 apple, peeled
½ cup walnuts, coarsely crushed
1 tbsp. mayonnaise
2 tbsp. heavy cream
1 tbsp. olive oil
1 tbsp. apple vinegar
1 tbsp. lemon juice (from fresh lemon)
1 tsp. maldon sea salt

directions:
julienne the celeriac, and cut the apple into cubes. combine the mayonnaise, oil, vinegar, lemon juice and salt and whisk together thoroughly. season to taste. add the sauce to the celeriac, apple and walnuts and toss to combine.

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett