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
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 foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.
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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.
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.