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Apple & Celery Root Salad


Serves 4

• 4 apples, cored and cut into thin wedges (We like Pink Pearl, which has a pink center, but any tart, crisp apple will do nicely.)

• 1 small celery root, peeled and julienned

• 1 cup toasted red walnuts, roughly chopped

• 1 bulb fennel, shaved thin 

• ¼ cup whole parsley leaves

• 2 oz pecorino, shaved thinly with a vegetable peeler

• juice of 1⁄2 lemon

• 2 Tbsp high-quality olive oil

• Salt and pepper to taste


In a large mixing bowl, combine all ingredients and mix until fully coated. Season with salt and pepper to taste.

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