It probably isn’t often that you think ooooh, celariac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Also, don’t be tempted to skimp on the pepper, as pepper and apples have a certain unexplored appeal. Angelic Organics Kitchen.

Serves 4 to 6

Ingredients:

4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into
1/4-inch strips
1 celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
11/2 tablespoons white wine vinegar
21/2 tablespoons mayonnaise
1 tablespoon heavy cream (i replace cream and mayo with yogurt)
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
salt

1. Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).

2. Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.

3. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.

4. Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again.

Chill for at least an hour.

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