Many people do not know this salad is made with raw celeriac; the version made with cooked celeriac is a different dish entirely. Raw celeriac starts browning the moment it is grated, so a bowl of acidulated water has to be waiting. The apple is grated last for the same reason.
Ingredients
For the salad
For the acidulated water
For the sauce
Method
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Prepare the acidulated water
Put cold water and lemon juice in a wide bowl and keep it to hand.
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Grate the celeriac
Peel the celeriac root, grate it coarsely and drop it straight into the acidulated water.
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Drain
After 5 minutes, lift the celeriac into a sieve and squeeze it dry.
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Make the dressing
Whisk the yoghurt, mayonnaise, lemon juice, salt and black pepper.
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Apple last
Grate the apple and mix it straight into the dressing, which stops it browning.
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Toss
Add the celeriac, carrot, walnuts and raisins and mix.
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Rest
Chill for 20 minutes and serve.
Tips
- Do not let the celeriac stand once grated, as it starts browning within seconds.
- Grate the apple last and fold it straight into the dressing; the dressing seals the cut surface and stops it browning.
- Squeeze the celeriac dry, or the salad pools the next day.
Nutrition
Values are per serving and approximate.