Ingredients
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1 Garlic
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1 large pasture-raised Egg
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1½ teaspoons Himalayan Pink Salt
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1½ teaspoons freshly ground Black Pepper
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¼ teaspoon grated Lemon Zest
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2 tablespoons extra virgin Olive Oil
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1 tablespoon + 1 teaspoon fresh Lemon Juice
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1 tablespoon Dijon Mustard
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2 teaspoons Capers
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1 Celery
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1 organic Granny Smith Apples
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1 Jicama
Directions
Steps
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1
Done
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Grate the garlic directly into a salad bowl. Whisk in the egg yolk, salt, pepper, and lemon zest. |
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2
Done
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Whisking continuously, slowly stream in the olive oil. The mixture should become thick and emulsified. |
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3
Done
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Whisk in the lemon juice, mustard, and chopped capers. |
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4
Done
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Peel the celery root and cut in half. Begin cutting the celery root halves on a mandoline, creating thin half-moon slices. It is important for the celery root to be sliced as paper thin as you are able to achieve. |
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5
Done
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Cut the apple into quarters and core, using a knife at an angle. Then slice the quarters into thin slices, less than 1/8 inch (3 mm) thick. |
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6
Done
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Peel the jicama and cut into batons ¼ inch (6 mm) thick. |
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7
Done
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Toss the celery root, apple, and jicama together and add to the dressing. Toss to combine well. |
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8
Done
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Serve immediately at room temperature or to enjoy as a tired salad, chill to serve at a later date. The salad keeps for a day and a half. |
