Apples & Celeriac with Honey Mustard-Dressing

Think of this as a celeriac remoulade with a French accent and a honey mustard swagger. Julienned celery root and shredded green apples form the base, tossed immediately with lemon juice to prevent the celeriac from turning grey, then bound loosely with non-fat yogurt and diced red onion.

The dressing comes together in a blender: apple cider vinegar, coarse mustard, honey, shallots, and black pepper blended on high, then oil streamed in slowly to form a proper emulsion. The slow pour while the blender runs is what creates a dressing that clings rather than pools at the bottom of the bowl.

Served on shredded spinach with sliced radishes, this salad looks more composed than the prep time suggests. The radishes bring color and a peppery snap that plays well against the mild sweetness of the apple and the earthy, almost nutty flavor of the celeriac.

Kitchen Tips

• Toss the julienned celeriac with lemon juice immediately after cutting. It discolors faster than apples and turns an unappetizing grey within minutes.
• Cut the celeriac into a fine julienne as directed. Thick pieces are too fibrous and chewy in a raw salad.
• Stream the oil in slowly with the blender running to build a stable emulsion. Add it too fast and the dressing will break and separate.
• Serve soon after dressing. Celeriac releases water over time and the salad becomes wet if left to sit too long.

Variations

• Classic remoulade style: Replace the yogurt with creme fraiche and add 1 teaspoon of Dijon mustard directly to the celeriac mixture for a richer, more traditional French celeriac remoulade.
• Walnut addition: Toss in a handful of toasted walnut pieces for crunch and a nutty note that complements both the celeriac and the apple.