Apple, Fennel & Celeriac Salad

with Tahini Dressing

An autumnal salad made with apple, celeriac, off the grid greens and fennel grown by the fabulous farmers of Tiny Acres Farm in central Maine.   Tiny Acres Farm is a certified organic off-the-grid inspiration, a sustainable 4-acre farm growing gorgeous greens, fruit, veg and fungi.   

Nutrition begins in the soil, and the future of our health & wellness, food system and the planet is greatly influenced by how we farm – young farmers like Erin & David, who work hard to farm sustainably, are a beacon of hope. WE MUST support our local farmers and eat seasonally if we want to change the future of our health and food system ~ shop your local farmers’ markets

 

  • Prep 10 mins
  • Cook Time 0
  • Difficulty Low
  • Serving2
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Digestion

    Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.

  • Vitamins Minerals
  • Whole Food

Ingredients

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Salad

  • 1 cup apple - julienne + matchstick
  • 1 cup fennel - julienne + matchstick
  • 1 cup celeriac* - peel + julienne matchstick
  • ½ cup parsley leaves
  • ¼ cup fennel fronds
  • 4 cups salad greens

Dressing

  • 2 tsp tahini
  • 4 tsp vinegar - white balsamic | cider
  • ½ tsp sea salt
  • pinch black sesame seeds
  • pinch aleppo chilli flakes

Method

Apple, Fennel & Celeriac Salad

 

WASH all your veg.  Peel ½ the celeriac | celery root.

 

THINLY SLICE Julienne | matchstick apple + fennel + celeriac – see photo gallery boards.

 

WHISK all dressing ingredients until creamy smooth in a bowl large enough to fit the salad.

 

ADD julienned veg + parsley leaves – TOSS well to coat with dressing evenly.

 

PLATE salad leaves.  Top with dressing salad.  Garnish with fennel fronds + sesame + Aleppo + pinch sea salt.

 

SERVE as is.  Serve with a chunk of English style cheddar like Haymaker from Balfour Farm, as a side with grilled chicken, fish or tofu or part of a buffet spread or starter to a meal.

 

STORE the julienned salad in the fridge, covered for a few hours before plating and serving.

Tips + Suggestions

SWAP FENNEL for RADISHES –  Watermelon or Daikon – peel those before slicing julienne.

 

SWAP CELERIAC for celery sticks – thinly sliced.

 

ADD carrots, radishes, yellow beetroot, young yellow zucchini – all julienned.

 

SWAP – ADD herbs like basil, cilantro, chives, dill, mint, sorrel, bronze fennel fronds.

 

SWAP tahini for mayonnaise.