Apple & Celeriac Remoulade for Brogdale Fruit Collections
This Monday was National Apple Day and to help our friends at Brogdale Collection celebrate we created a recipe for Apple & Celeriac Remoulade.
This is a delicious twist on one of our most popular salads and a great way to get apples into a savoury dish.
Think of it as a souped up version of a Waldorf Salad - only easier to make!
Ingredients (makes 500g)
- 125g grated raw celeriac - to prep celeriac, slice the rooty bottom off and peel the rest of the celeriac
- 125g grated apple, something crisp like Cox works well - skin on
- Juice of half a lemon
- 75g Creme Fraiche
- 75g Plain Yoghurt
- 75g Good mayonnaise
- 35g Grain mustard if you've got it - you could use a teaspoon of mild curry powder instead
- Salt, Pepper
- Handful of fresh herbs if you've got them
How To Make It
- Squeeze your lemon.
- Prep your celeriac and apple and put them in a large bowl (that will take all the other ingredients and gives you plenty of space to stir!). Add lemon juice and turn to combine.
- Mix all your other ingredients except the salt, pepper and herbs in another bowl.
- Pour the dressing mix onto the celeriac and apple mix and turn gently to combine.
- Season to taste, add herbs if you've got them/ want to.
That's it!
This will keep in the fridge for five days. There can be a bit of separation after a couple of days. Just turn the salad with a spoon or fork to re-combine. Enjoy!
- Katy Newton