1 small celeriac (celery root), peeled and cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith (green) apple, thinly sliced
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
From The New Easy, by Donna Hay. HarperCollins, 2015.
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