Lentil Salad with Apples Walnuts and Celery Root Recipe

Ingredients

Salad

• 3 cups cooked lentils, cooled (French Green, Black Caviar, or Brown lentils)
• 1 apple, sliced or diced
• 1 medium celeriac root (or sub 2 celery stalks), matchstick or small dice
• 1 celeriac stalk and leaves (or use 1 regular celery stalk), chopped
• 0.25 cup chopped walnuts, toasted (optional)
• 0.25 cup Italian parsley, chopped
• 0.5 cup finely chopped sweet onion (or green onion)

Cumin Seed Dressing

• 0.25 cup olive oil
• 0.33 cup apple cider vinegar
• 3 tablespoons maple syrup or honey
• 2 teaspoons toasted cumin seeds (or ground), lightly crushed
• 2 teaspoons Dijon or stone-ground mustard
• 1 teaspoon salt
• 0.5 teaspoon fresh cracked pepper
• pinch cayenne (optional)

Instructions

Prepare the Salad

1. Place cooked lentils in a large bowl.
2. Peel celeriac (saving the leafy top) using a paring knife and cut into ⅛ inch slices, then cut those slices into long thin matchsticks. If using celery, just slice thinly. Place in the bowl with the lentils.
3. Cut the apple the same way, into long matchsticks, leaving the peel on. Place in the bowl.
4. Finely dice the onion and place in the bowl.
5. Slice the celeriac stalk or celery stalk and add to bowl.
6. Add half of the chopped Italian parsley, saving the rest for garnish.

Make the Dressing and Serve

1. Mix all dressing ingredients in a small bowl, incorporating the honey and remembering to toast the cumin seeds until fragrant. Fold the dressing in with the lentil mixture.
2. Let sit 15 minutes before serving to allow the flavors to meld.
3. Adjust salt and pepper if necessary, adding more to taste. Add cayenne if you like.
4. To serve, place in a bowl or platter and scatter with fresh Italian parsley.

Notes

• Do not use red or split lentils—they will become too soft.
• Toast cumin seeds in a dry pan until fragrant for the best flavor.
• This salad can be made ahead and refrigerated for up to 3 days.