With the weather being so springlike, I decided to make a refreshing salad combining root vegetables and summery flavours. That same day, I also made a soup of celeriac, carrots and apples.
2 Braeburn apples
juice of 1 lemon
2 tbsp cider vinegar
2 tbsp elderflower flavoured olive oil
6 tbsp extra virgin olive oil
Peel the celeriac and carrots. Quarter and core the unpeeled apples. Prepare the dressing. Grate the vegetables and fruit finely or coarsely depending on your preference and pour the dressing over immediately to prevent the celeriac and apples from oxidising. Leave to marinate for at least 30 minutes before serving.