Apple, Fennel and Celeriac Slaw with Mustard Vinaigrette

• 1small celeriac (about 500g), peeled
• 1large fennel bulb, fronds reserved
• 2Granny Smith apples
• 1lemon, juiced
• 2spring onions, finely sliced
• 2 tbspwholegrain mustard
• 1 tbspDijon mustard
• 3 tbspcider vinegar
• 1 tsprunny honey
• 6 tbspextra virgin olive oil
• 1small shallot, very finely diced
• sea salt and black pepper
• 20 gflat-leaf parsley, leaves picked and roughly chopped
• 10 gtarragon, leaves picked

Method

1. 1Squeeze the lemon juice into a large mixing bowl. Apple and celeriac discolour quickly, so every cut piece goes straight into the juice.
2. 2Cut 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. 3Halve 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. 4Quarter 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. 5Season 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. 6Put 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. 7Pour 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. 8Fold through the parsley, tarragon and reserved fennel fronds just before serving so the herbs stay bright.

Per serving

kcal

234

protein

3.4g

fibre

5.8g

carbs

25.3g

fat

14.8g