Apple Celeriac Salad

For the Apple Maple Dressing:

Ingredients: 

• 1/4 cup maple syrup
• 6 tablespoons apple cider vinegar
• 1 garlic clove, peeled and minced
• 1 sweet apple (such as Gala), peeled, cored and roughly chopped
• 1 teaspoon fresh thyme
• 1-2 tablespoons white wine vinegar
• 1/2 cup grapeseed oil
• 1/4 cup canola oil
• fine sea salt, to taste

Directions:

• Heat apple cider vinegar in a small skillet over medium-low. Add the maple syrup and reduce the temperature to low until the liquid thickens and a dark caramel colour forms, 3-4 minutes. Add apple and garlic. Sauté until the apples are cooked through, about 7 minutes, stirring occasionally. Remove from heat and place in a blender with thyme, white wine vinegar, and a pinch of salt. Blend for 30 seconds, then slowly add grapeseed oil and canola oil. Continue to blend until the dressing has fully emulsified. Taste and season with salt, as desired. 

To Assemble the Salad:

Ingredients: 

• 5 slices smoked thick-cut bacon
• 3/4 cup pecans
• 3 crisp apples (such as Granny Smith), washed, cored, and thinly sliced into half moons
• 1/2 cup celeriac, peeled and thinly sliced
• 4 handfuls dandelion greens, washed and chiffonade (ribbon strips)
• 1/4 cup apple maple dressing (see recipe above)

Directions:

• Heat a large skilled over medium and cook the bacon until crispy on all sides, 5-7 minutes. Transfer to a paper towel lined plate to drain, then crumble. Wipe down the skillet and place back on the stove over medium heat. Add the pecans to toast, stirring frequently, about 5 minutes.
• Place greens in a large bowl. Mix in crumbled bacon, pecans, celeriac, and apples. Lightly toss. Pour 1/4 of the dressing over the salad and toss well. Serve immediately.

Recipes by Dee Buryk (@deeburyk) and Photos by Janette Downie (@janettedownie)