Waldorf salad à la Panacris

Name: Waldorf salad à la Panacris
Ingredients: 500 g medium celeriac; 2 Jonathan apples; 30 ml lemon juice; 50 g arugula or salad greens; 60 g walnut kernels; 100 g cherry tomatoes or grapes; 100 ml yogurt; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 15 ml olive oil

Salad - Waldorf salad à la Panacris by Emanuela L. - Recipia

Waldorf salad à la Panacris brings celeriac and raw apples together in a yogurt dressing, with cherry tomatoes in place of grapes. I forgot the grapes and used cherry tomatoes; the cubes of celeriac and apple stay crunchy under the yogurt dressing. For celeriac, I choose one that’s firm, with a smooth flesh, good for eating raw. Prep: 20 minutes. Cook: 0 minutes. Total: 20 minutes. Serves: 4. Approximately 245 kcal and 6 g protein per serving.

Ingredients

For the salad

500 g medium celeriac
2 Jonathan apples
30 ml lemon juice
50 g arugula or salad greens
60 g walnut kernels
100 g cherry tomatoes or grapes

For the dressing

100 ml yogurt
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
15 ml olive oil

Preparation

1. Peel 500 g celeriac and 2 Jonathan apples, then cut them into small cubes. Drizzle with 30 ml lemon juice. 2. Mix 100 ml yogurt with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground pepper and 15 ml olive oil. 3. Arrange 50 g arugula or salad greens in a large bowl. 4. Chop 60 g walnuts, setting aside 20 g for garnish. Mix the celeriac and apples with the dressing and 40 g walnuts, then spoon the mixture over the leaves. Garnish with the reserved walnuts and 100 g cherry tomatoes or grapes.

Notes

Celeriac for eating raw should be firm and heavy, with no soft spots; if it’s very large, cut the cubes smaller, as the flesh can be more fibrous. Firmer Jonathan apples are more pleasant raw than mealy ones, which break down easily in the salad. You can double the quantities for a large platter, keeping the same proportion of celeriac to apples. Walnuts are an allergen, and yogurt contains dairy; for a dairy-free version, replace the yogurt with 100 g plain soy yogurt. The salad goes well with toast. To prepare it ahead, keep the leaves, cubes and dressing separate in the fridge; sprinkle the walnuts on just before serving so they stay crunchy.