Crisp salad of fennel, celery root, apple and plardon

Here is the recipe for the delicious crunchy salad of fennel, celeriac, apple and pélardon.

Ingredients for 4 people:

  • 4 pélardons little refined
  • 1 half celeriac
  • 1 apple Granny Smith
  • 1 fennel
  • 1 half yellow onion
  • 1 c. tablespoon honey
  • 50 g ginger fresh
  • ½ c. Coffee coriander ground
  • zest and juice of half a lemon green
  • 4 c. cider vinegar, 8 c. tablespoons olive oil
  • Salt, pepper.

Recipe for crunchy salad of fennel, celeriac, apple and pélardon

  • Cut half of the apple and onion into small cubes, sauté in a pan with a little oil, coriander, a little salt and lemon zest.
  • Peel and cut the ginger into cubes and add to the rest.
  • When the chutney has enough compote, deglaze with the lemon juice and add honey.
  • Adjust the seasoning.
  • Book chutney.

Using a mandoline,

  • Cut the fennel into thin slices.
  • Peel and grate the celeriac.
  • Cut into thin sticks the rest of the apple.
  • Arrange a layer of fennel and celeriac and finish with some apple sticks.
  • Conduct a vinaigrette with olive oil, cider vinegar and a little salt and pepper.
  • Dress the salad with the vinaigrette and then file a pélardon on top, pour the cheese with a little chutney.

Bon Appetite!