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Winter Salad with Fermented Celery and Apples

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Adjust Servings:
4 Apple Preferably red, dense, juicy and sour-sweet ones
400 g of Celery root Fermented celery
2/3 cup of Raisins
to taste Extra Virgin olive oil
to taste Lemon juice
1 tsp. of Lemon zest
a pinch of Salt

Winter Salad with Fermented Celery and Apples

  • 15 min
  • Serves 4
  • Easy




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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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.
If you are using fresh celery, clean it and grate it on a special grater with long thin strips. Fermented celery is ready, just put it in a bowl.
Remove the seeds from the apple, keeping the skin and then grate it with the same grater. Then, sprinkle them with lemon juice so that the apples do not darken.
Wash the raisins but do not soak them and dab them with a paper towel.

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Add lemon zest and salt if necessary as the fermented celery is already salty and drizzle with olive oil. If necessary add more lemon juice.
The salad is ready! It's delicious and healthy!

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