This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
The fresh crunch of raw celeriac and apple come together wonderfully in this festive, wintry salad from Raymond Blanc. Peppered with sweet dried cranberries and crunchy walnuts, it's all brought together with a Saint Agur blue cheese dressing for a rich, savoury, creamy finish.
Recipe © Raymond Blanc.
Get in touch