Recipe
CELERY ROOT AND FENNEL SLAW WITH GREEN APPLE AND MANCHEGO
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 5 minutes
Totaltime: 25 minutes
Ingredients
- 1/3 cup raw pumpkin seeds (pepitas)
- 1/2 cup olive oil
- Kosher salt, freshly ground pepper
- 3 tablespoons fresh lemon juice
- 1/4 cup rice wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons pure maple syrup
- 4 cups very thinly sliced fennel
- 1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
- 1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
- 1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
- 3 ounces Manchego cheese, shaved, divided
Preparation
-
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
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