Apple and Celeriac Salad

Celeriac, also known as celery root,  is an odd looking root vegetable with its knotty exterior.  Celeriac has a celery flavor and can be eaten raw or cooked.  It is often used as a flavoring in soups and stews. It can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.  When purchasing fresh celeriac, choose only those with firm and small to medium-sized roots. Selecting smaller roots is better because smaller roots produce a more flavorful root taste. Additionally, although celeriac stalks and leaves are typically not eaten, make sure that the celeriac you purchase has leaves that are green and not wilted. Once you have purchased your celeriac, store it in the refrigerator for up to one week and make sure to remove its stalks and leaves first.  Celeriac is a good source of Vitamin C, Vitamin K, Phosphorus, Potassium, Dietary Fiber, Vitamin B6, Magnesium and Manganese.
Serves 8
recipe from Canadian House and Home magazine
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Buttermilk-Tarragon Dressing:
3/4 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon salt
1 close garlic, peeled and gently smashed
1 teaspoon dried tarragon
zest of one lemon
freshly ground black pepper
Salad:
1 celeriac bulb
3 sweet-tart apples such as honeycrisp
3 green onions, thinly sliced
1/2 cup macadamia nuts
fresh watercress (optional)
To make dressing, combine buttermilk, mayonnaise, Dijon, salt and garlic clove in a jar.  Close lid and shake vigorously.  Remove garlic and add tarragon, lemon zest and pepper.  Shake again.
Peel then julienne or grate celeriac using a mandoline or the large holes of a box grater. You should have about 3 1/2 cups.  Toss with about 1/3 cup dressing and refrigerate at least one hour up to 12 hours.  Peel then julienne or grate apples and add to celeriac along with green onions.  Add another 1/4 cup dressing and toss well.  Garnish with macadamia nuts and serve on a bed of watercress, if desired.
The Culinary Chase’s Note:  This was crispy fresh!  I chose to grate one apple and if the apple is a juicy one, squeeze out the excess liquid before adding to the salad.  I added dried and lightly sweetened cranberries from Cranberry Farm to add color, flavor and texture. This recipe is for you, Jennifer!  Hope your children like it!  Cheers!