Roasted Celeriac Salad with Apple
Roasted Celeriac Salad with Apple
Ingredients
- 1 celeriac, about 2 lb (900 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp thyme leaves, finely chopped
- ¼ cup (60 ml) mayonnaise
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) whole-grain mustard
- 1 tsp (5 ml) apple cider vinegar
- ½ green apple, cored and cut into thin halfmoons
- ½ cup (15 g) watercress leaves
- 2 tbsp roasted hazelnuts, chopped
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- Place the celeriac on a piece of foil. Coat the celeriac with the oil and sprinkle with the thyme. Season with salt. Wrap in the foil and place on a baking sheet. Bake for 2 hours 15 minutes or until tender. Let cool. Refrigerate for 2 hours or until completely chilled (see note).
Roasted Celeriac Salad with Apple