
Celeriac, Granny Smith Apple and Pomegranate Salad With Maple-Garlic Scape Vinaigrette
Salads / Vegetables

Metric
Imperial
Ingredients
Celeriac Salad
- 3 cups celeriac, julienned (with a mandoline for best results)
- 1/4 cup pomegranate arils, fresh or frozen
- 1 cup Granny Smith apple, julienned to same size as celeriac
- Salt and pepper, hand-ground
- Fresh chives, snipped
Maple-Garlic Scape Vinaigrette
- 2 teaspoons garlic scapes, very finely minced (or chives, snipped)
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper, hand-ground
Method
- Combine all ingredients in a salad bowl.
- Mix all vinaigrette ingredients and pour over the salad, stirring.
- If possible, let stand 30 minutes before serving, to allow flavours to blend.
- Note: The maple syrup can be replaced with 30 ml (2 tbsp.) of plain maple butter.
Resting Time: 30 Minutes (Optional)
Yves Lévesque
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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