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Horseradish punches up crisp apples, celery root, and paper-thin fennel
Apple, Celery Root and Fennel Salad with Hazelnuts
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
well-ventilated space
6
Servings
Tip
Don’t use prepared horseradish in this recipe. It’s bottled with vinegar and salt that would alter the balance of flavors.
20 minutes
Ingredients
-
1
small shallot, grated
-
1½
tablespoons cider vinegar
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