Celebrate the freshness of summer with a salad featuring the bright flavors of apple, celeriac and fennel. It goes together easily, especially if you have a mandoline to cut the vegetables and the apple to a paper thinness.
At Il Sogno, Andrew Weissman’s Italian restaurant in the Pearl Brewery complex, 200 E. Grayson St., this dish is featured among the array of antipasti.
Fennel, Apple and Celery Root Salad
1 Granny Smith apple, sliced paper thin
Celery root, or celeriac, sliced thin, to taste (see note)
1 fennel bulb, sliced thin with fronds reserved
Olive oil, to taste
Salt, to taste
Trace amount of lemon juice, to taste
Note: When slicing the celery root, or celeriac, use about as much as you use apple.
Toss apple, celery root and fennel bulb together in a non-reactive bowl with a little olive oil, a pinch of salt, or more to taste, and a splash of lemon juice. Add some finely minced fennel frond. Serve immediately.
Source: Andrew Weissman/Il Sogno