Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CELERY ROOT AND FENNEL SLAW WITH GREEN APPLE AND MANCHEGO

Serves:4

Ingredients

  • 1/3 cup raw pumpkin seeds (pepitas)
    1/2 cup olive oil
    Kosher salt, freshly ground pepper
    3 tablespoons fresh lemon juice
    1/4 cup rice wine vinegar
    1 tablespoon Dijon mustard
    2 teaspoons pure maple syrup
    4 cups very thinly sliced fennel
    1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
    1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
    1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
    3 ounces Manchego cheese, shaved, divided

Preparation

  • Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

    Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


    Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Celery root and fennel slaw with green apple and manchego

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring