Seasonal Ontario Food

Here's a very simple little salad, better as a side salad than as a full meal, but it hits that spring I-want-a-salad spot very nicely.

4 servings
20 minutes prep time


Make the Salad Dressing:
2 tablespoons hazelnut, walnut or other nut oil
3 tablespoons raspberry or other fruit vinegar
1 teaspoon apple butter
1/4 teaspoon Dijon mustard
salt & pepper

Whisk them together and set them aside.

Make the Salad:
2 cups broccoli sprouts
2 cups grated peeled celeriac
2 medium apples, washed, cored and chopped

Rinse the sprouts and let them drain. They often have rather tough, grey matted roots; these can be sliced off and discarded, and the sprouts are then easier to separate.

Peel and grate the celeriac. Wash, core and chop the apples. Mix the celeriac and sprouts into th apples, and toss with the dressing.






Last year at this time I made Stewed Lamb & Mushrooms, and Strawberry-Mango Frappé.