Celeriac and Apple Salad with Lemon Garlic Dressing..

Look for cartons of pasteurized eggs in the egg section of the supermarket..

DRESSING:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil

SALAD:
1 head celeriac {celery root}, peeled and cut into julienne strips
4 apples, cored {Fuji or Gala}, cut into julienne strips
1/4 teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves

1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, {you'll have some left over}. Toss to combine. Top with toasted walnuts and celery heart leaves.
Serves: 6

Per Serving {with 1 cup dressing}:
139 calories; 10 grams fat; 21 milligrams cholesterol; 1.5 grams protein; 13 grams carbohydrates; 2 grams fiber; 184 milligrams sodium.

MAKE AHEAD TIP:

Cut celery root and apples {or any fruits and vegetables} a day ahead and cover with cold water. This keeps them crisp and slows browning. Squeezing a lemon in the water isn't necessary but helps too.