Celeriac and apple salad with Saint Agur dressing

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.

First published in 2020

Ingredients

Metric

Imperial

Salad

Dressing

To finish

Method

1
Mix the celeriac with the salt in a large bowl and set aside for 10 minutes to allow the celeriac to soften slightly
  • 400g of celeriac, peeled and julienned using a sharp knife, Japanese mandoline or spiralizer
  • 2 pinches of sea salt
2
Meanwhile, whisk together all the ingredients for the dressing until thoroughly combined
3
Add the remaining ingredients for the salad to the celeriac and mix well, then toss in the dressing
4
To serve, place the sliced lettuce on the base of a large serving platter (or individual bowls, if you prefer). Top with the salad and garnish with the diced Saint Agur

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