Celeriac, Apple and Walnut Salad

Ingredients

Serves 4 as a salad

2 small bulbs celeriac (softball size)
Juice of a lemon
2 small granny smith apples, cored and sliced
80g toasted walnuts

Dressing: (makes 200ml)
1/4 cup sour cream
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoon walnut oil
2 1/2 tablespoon freshly grated horseradish
salt and pepper
1 tablespoon lemon juice
Parsley for garnish

Method

Cut top and bottom off celeriac bulb then cut down the sides to peel.
Using a strong good grip style potato peeler, take thick peelings off the bulb, dropping the pieces into the bowl and toss with lemon juice so it doesn’t discolour.
Add apple to the celeriac so as not to discolour.
Make dressing by combining sour cream, Dijon mustard and extra virgin olive oil to emulsify. Add fresh horseradish to sour cream mix followed by walnut oil.
Toss celeriac & apple through the dressing and finish with the walnuts and some fresh parsley.