Apple, Fennel and Celeriac Slaw with Mustard Vinaigrette

Ingredients

• 1 small celeriac (about 500g), peeled
• 1 large fennel bulb, fronds reserved
• 2 Granny Smith apples
• 1 lemon, juiced
• 2 spring onions, finely sliced
• 2 tbsp wholegrain mustard
• 1 tbsp Dijon mustard
• 3 tbsp cider vinegar
• 1 tsp runny honey
• 6 tbsp extra virgin olive oil
• 1 small shallot, very finely diced
• sea salt and black pepper
• 20 g flat-leaf parsley, leaves picked and roughly chopped
• 10 g tarragon, leaves picked

Method

1. Squeeze the lemon juice into a large mixing bowl. Apple and celeriac discolour quickly, so every cut piece goes straight into the juice.
2. Cut the celeriac into quarters and shred it into fine matchsticks with a mandoline or sharp knife. Add it to the lemon bowl and toss thoroughly.
3. Halve the fennel through the root, remove the tough core and shave it almost translucent. Add it to the bowl with the sliced spring onions. Thick fennel stays squeaky; thin fennel softens into the dressing.
4. Quarter and core the apples, leaving the skin on, then cut them into matchsticks the same size as the celeriac. Toss them through the lemon immediately.
5. Season the vegetables with a generous pinch of salt and turn everything together with your hands. Leave for 5 minutes while you make the dressing.
6. Put both mustards, the cider vinegar, honey, shallot, olive oil, a good pinch of salt and plenty of black pepper in a jar. Seal and shake hard for 20 seconds, until thick and emulsified.
7. Pour two-thirds of the dressing over the slaw and toss well. Rest for 5 minutes, then taste. Add more dressing and salt only if the vegetables need it; the vinaigrette should stay sharp enough to cut through their sweetness.
8. Fold through the parsley, tarragon and reserved fennel fronds just before serving so the herbs stay bright.