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A winter salad needs to stand up to hearty stews and roasts, and that calls
for bold, bright flavors. We started with tart apples and thin slices of fennel
bulb, the latter adding a pleasant anise flavor. Celery root added a fresh
crispness while grated fresh horseradish gave the dish kick. Grating the
horseradish triggers a chemical reaction that enhances the root’s bite.
Tossing it with vinegar and salt helps preserve that heat, which otherwise
dissipates quickly. Make sure you grate horseradish in an open and
small shallot, grated
tablespoons cider vinegar
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