Apple, Fennel & Celery Root Salad by CHEF OSCAR BENDECK - Recipe - CookingDistrict.com
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Apple, Fennel & Celery Root Salad by CHEF OSCAR BENDECK

Portions:
4
Step 1
1/2 cup • Muscat wine
1 cup • Apple Cider Vinegar
2 each • Apples • peeled and seeded
1 each • bay leaf
2 each • Star anise
1 each • Cinnamon stick
1 each • Cloves
4 oz • Sugar
1 each • Vanilla Bean • scraped into sugar
Apples:

1. Combine all ingredients except for the apples.

2. Bring mixture to a boil for two minutes.

3. Cut apples into "planks" and place into the syrup and poach over medium low heat for approximately four minutes.

4. Remove apples and allow to cool.

5. Apples can also be cooked sous vide (Chef Oscar will explain).
Step 2
1/4 cup • Muscat Vinegar
3 tbsp • Champagne Vinegar
1/2 cup • Muscat Syrup from Step 1
1 cup • Grapeseed Oil
1/2 cup • olive oil
salt and white pepper as needed
Dressing:

1. Combine all ingredients except for the oil in a blender.

2. Turn blender on to combine ingredients.

4. With the blender motor still running, slowly add the oil in a stream to emulsify.

5. Season to taste.
Step 3
10 each • Radishes • slice thinly on mandoline
2 cup • Fennel • slice thinly on mandoline
2 head • Frisee
2 cup • Apples • (see above)
1 cup • Celery Root • (preparation below)
1/2 cup • Muscat Vinaigrette
To assemble the salad:

1. Mix half a head of cleaned frisee lettuce with fennel, radish, celery root, and apples.

2. Toss with muscat vinaigrette and season.

3. Arrange on a chilled salad plate utilizing the apples and celery root as a garnish.
Step 4
1 each • Celery root
2 qt • water
2 each • bay leaves
10 each • peppercorns
1 tbsp • salt
Celery Root:

1. Boil celery root in water the other ingredients for 45 minutes or until a skewer slides through with minimal force.

2. Remove from water and let cool for a few minutes.

3. Peel and cut into uniform long pieces and then cross cut into small planks.
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