Celeriac and Apple Salad with Saint Agur Dressing

4
20 minutes

Ingredients

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

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
  • 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