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1
Warm a small skillet over medium heat.
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2
Add pistachios, shaking the skillet frequently so that nuts don't burn.
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3
Toast until the pistachios turn a little brown.
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4
They should smell delicious too.
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5
Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn.
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6
Add the pistachios to a blender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil.
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7
Blend until smooth.
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8
If it doesn't form a paste, add more water and more oil and blend until smooth.
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9
The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil.
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10
Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend.
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11
It cuts the oils from the pistachios.
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12
Set aside once you're happy with it.
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13
Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing.
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14
Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste.
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15
Pour 1/2 of the dressing over the salad and toss again.
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16
If you prefer more dressing, add it all, which I recommend.
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17
Let it sit for 5 minutes, then garnish with pistachios and serve.
