A recipe from Gill Meller.
Ingredients
- For the salad
- 300 g brussels sprouts peeled and thinly sliced
- 2 crunchy dessert apples quartered, cored and thinly sliced
- 200 g celeriac peeled and cut into thin matchsticks
- Juice of ½ lemon
- salt and black pepper
- For the dressing:
- 2 tsp sugar
- 2 tsp English or dijon mustard
- 1 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp good-quality mayonnaise
- 1 medium bunch tarragon picked and finely chopped, plus extra for serving
Servings:
Instructions
- Trim the sprouts by cutting the very base off each one, then peel away any tired outer leaves. Put them on a board, slice them thinly, then transfer to a large bowl.
- Add the apple slices and celeriac matchsticks, squeeze over the lemon juice and season.
- Combine all the dressing ingredients and stir well.
- Trickle half the dressing over the slaw ingredients and toss together. Pile the slaw on to a serving plate, spoon over the remaining dressing and finish with a scattering of tarragon leaves.
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