Raw Shaved Fennel, Celery Root and Apple Salad with Buttermilk Dressing

2 - Lunch, Salad

Difficulty: Easy Servings: 2 Source:

Ingredients

1 medium head of fennel

1 apple

1/2 medium celery root

Squeeze of lemon juice

1 garlic clove

1/4 cup plain non-fat yogurt

1 tablespoon buttermilk

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

Salt and pepper to taste

2 tablespoon pine nuts pumpkin seeds, OR hazelnuts

1 bunch watercress

Directions

Using a tabletop, small mandolin, slice the fennel, celery root and apple into very thin slices (thinnest setting – it’s important that they be thin since it's a raw salad).

Place in a medium bowl, sprinkle on a little lemon juice to keep from turning brown, and toss. Set aside.

Make the dressing. Mince the clove of garlic as finely as possible, almost to a paste. Place in a small bowl.

Add the yogurt, buttermilk, vinegar, lemon juice, and mustard, and whisk together.

Add salt and pepper to taste.

Add dressing to the fennel / celery root / apple mixture and toss.

Refrigerate for at least 2 hours, and ideally overnight to allow the flavors to seep into the vegetables.

Just before serving, add the watercress and toss again.

Top with pine nuts, pumpkin seeds or hazelnuts.