- For candied walnuts:
2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
1 cup sugar
- For dressing:
1/2 cup plain yogurt
1/2 cup crème fraîche
3 teaspoons freshly squeezed lemon juice
Freshly ground white pepper to taste
1/4 cup walnut oil
1 1/2 tablespoons minced black winter truffles (optional)
- For salad:
1/2 cup celery root (celeriac), peeled
2 large granny smith apples, unpeeled
2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise
1/2 cup microgreens or celery leaves
- Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
- Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
- Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
- Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.
- Salads, Fruit
- North American