Apple, Fennel, and Celeriac Slaw with Apple Cider Vinaigrette
Try this Apple, Fennel, and Celeriac Slaw with Apple Cider Vinaigrette recipe.
Try this Apple, Fennel, and Celeriac Slaw with Apple Cider Vinaigrette recipe.
- salt and pepper to taste
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- for the dressing:
- for the slaw:
- 1 tablespoon freshly squeezed lemon juice
- 1 small celeriac peeled blade c, noodles trimmed
- 1.5 tablespoons minced parsley
- 1 granny smith apples blade c
- 1 small fennel bulb blade d
- Carbohydrate 12.050526248558 g
- Cholesterol 0 mg
- Fat 5.108555 g
- Fiber 3.14616560995521 g
- Protein 1.04998093748352 g
- Saturated Fat 0.684492 g
- Serving Size 1 1 Serving (123g)
- Sodium 66.737330729078 mg
- Sugar 8.90436063860276 g
- Trans Fat 0.292142 g
- Calories 92 calories
Step-by-step
- Whisk together all of the ingredients for the dressing into a small bowl. Set aside.
- Rinse the celeriac in cold water and then pat dry. Add the celeriac to a large mixing bowl with the parsley, apple and fennel. Pour the dressing over and toss thoroughly to combine. Serve.
Working with Dense Raw Roots
The ingredient list fails to convey the structural challenge of raw celeriac and fennel when combined in a single dish. Celeriac oxidizes rapidly upon contact with air, turning an unappealing shade of brown within minutes unless treated with an acid like lemon juice. Slicing these dense vegetables requires a sharp mandoline or a food processor fitted with a grating blade to achieve the uniform thinness needed for a tender bite rather than a woody chew. Subtituting Honeycrisp or Braeburn apples for Granny Smith alters the acid balance of the dressing, requiring an extra quarter teaspoon of apple cider vinegar to maintain the necessary tart profile against the natural sweetness of the fruit.
Vinaigrette Emulsion and Storage
Whisking Dijon mustard into the apple cider vinegar before streaming in the extra virgin olive oil creates a temporary emulsion that prevents the dressing from pooling at the bottom of the mixing bowl. Allowing the tossed slaw to rest in the refrigerator for 20 minutes softens the rigid cell walls of the fennel and celeriac without releasing excessive water. Draining any accumulated liquid through a colander before serving preserves the crisp texture of the dish. While traditional European remoulades relied heavily on mayonnaise bases, this lighter vinaigrette variation keeps the preparation bright and acidic.
