Celeriac and apple salad with Saint Agur dressing
Item 1 of 1
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
- 400g of celeriac, peeled and julienned using a sharp knife, Japanese mandoline or spiralizer
- 2 pinches of sea salt
- 1 Granny Smith apple, cut into a mixture of thin slices and small dice
- 100g of dried cranberries
- 60g of walnuts, lightly crushed
- 2 spring onions, finely sliced
Dressing
- 75g of Saint Agur Blue Cheese, room temperature
- 80g of créme fraiche
- 1 tbsp of lemon juice
To finish
- 75g of Saint Agur Blue Cheese, cut into 0.5cm dice
- 2 baby gem lettuces, washed, drained and finely sliced
SAVE RECIPE
Method
2
Meanwhile, whisk together all the ingredients for the dressing until thoroughly combined
- 75g of Saint Agur Blue Cheese, room temperature
- 80g of créme fraiche
- 1 tbsp of lemon juice
3
Add the remaining ingredients for the salad to the celeriac and mix well, then toss in the dressing
- 1 Granny Smith apple, cut into a mixture of thin slices and small dice
- 100g of dried cranberries
- 60g of walnuts, lightly crushed
- 2 spring onions, finely sliced
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
- 2 baby gem lettuces, washed, drained and finely sliced
- 75g of Saint Agur Blue Cheese, cut into 0.5cm dice
First published in 2020
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