Refreshing Apple And Two Celery Salad For The Wintertime Blues

1. 1

   Mix together all ingredients except the olive oil and whisk until the honey is completely absorbed into the juices and vinegar. Add the olive oil while whisking. Set aside until the salad is made.

2. 2

   Peel the celery root with a sharp knife, removing the dirty outter covering and the first layer of surface, much of which may be pocked. Grate the celery root using a coarse, large holed grater. Sprinkle with a very light spritz of lemon juice and toss. You need 2/3 cup grated for the salad. Add to the apple matchsticks in a medium bowl.

3. 3

   Thinly slice the celery stalks. I sliced them at an angle to give it a different shape in the salad. You should end up with about 2/3 cup of sliced celery. Add to the bowl with the celery root and apple.

4. 4

   Slice off the bottom of the fennel root and remove any discolored outer stalks. Slice the remaining bulb on a mandoline, selecting the thinest slices possible. You should end up with about 1/3 cup for the salad. Add to the bowl with the other vegetables. (Don't care for fennel? No worries, just leave it out since it just gives a suggestion of fennel in the salad.)

5. 5

   Toss the veggies together with the chervil, chives and red onion. Add the dressing and toss well. Refrigerate for 1 hour, ideally, so that the flavors have time to penetrate the veggies.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.