You can buy really nifty julienne peelers that make this a doddle without the need of a mandolin or crazy knife skill!
Ingredients
Serves: 8-10
Time: 20 minutes
- 1 large celeriac
- 1 large apple (such as braeburn)
- 1 stick celery
- 150g brussel sprouts
- 2 tbsp mayonnaise
- 3 tbsp greek yoghurt
- 2 tsp dijon mustard
- Good squeeze lemon juice
- 2 tbsp extra virgin olive oil
- Large handful celery leaves or flat leaf parsley, chopped
- Flakey sea salt and freshly ground black pepper
Method
- Peel and julienne the celeriac and place into a bowl. Coarsely grate the apple (skin on) down to the core and add to the same bowl. Very finely, slice the celery and sprouts and add in.
- Add in the remaining wet ingredients, toss together and serve.
