Celeriac & Apple Salad with Cashew & Lime Dressing
1 medium celeriac
1 medium red skinned eating apple
100 g cashew nuts
1 lime zest and juice
½ lemon juice
1 teaspoon salt
Peel and coarsely grate the celeriac. Remove the stalk and core from the apple and slice it thinly lengthways. Thoroughly cover the apple in the lemon juice and set aside while you make the dressing. Place the cashews and salt in a mixer with a chopping blade and grind to a fine powder. Add lime zest and juice and continue to grind the dressing until it’s smooth and runny like single cream; you may need to add a little water to get the right consistency. Pour the dressing over the celeriac stirring well to make sure the celeriac is completely covered. Drain any excess juice from the apple and sir into the celeriac, taste to check for salt before serving.
- You can easily halve the recipe but it is difficult to find a smaller celeriac, It will keep well for 2-3 days in the fridge in an airtight container.
- Serve with toasted granary bread as a simple starter
- Goes well with: any BBQ, salad platter, lamb, fish