Ingredients
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4 ApplePreferably red, dense, juicy and sour-sweet ones
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400 g of Celery rootFermented celery
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2/3 cup of Raisins
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to taste Extra Virgin olive oil
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to taste Lemon juice
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1 tsp. of Lemon zest
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a pinch of Salt
Directions
This celery and apple salad is a winter classic of mine. This year there was, let’s say, an upgrade to the recipe so I’m posting again!
What’s new about it?
First of all, I use fermented celery! You can make this salad using fresh celery, but fermented one plays whole different notes, which is beautiful and even healthier!
Moreover, the salad is dressed with Extra Virgin olive oil and cooked without added sugar. A little lemon zest makes a citrusy accent but that’s optional.
The salad has an intriguing flavor profile, sour-sweet on one side but slightly salty on the other.
Bon Appétit!
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Steps
1
Done
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This salad should have a fifty-fifty ratio of celery and apples. For beauty, it is better to use red apples, but green ones will also do, as long as they are juicy and sour-sweet. |
2
Done
[:ru]5 мин[:en]5 min[:]
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DRESSINGAdd lemon zest and salt if necessary as the fermented celery is already salty and drizzle with olive oil. If necessary add more lemon juice. |