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Ingredients
- For the salad:
- 1 celery root
- 1 fennel bulb
- 2 granny smith apples
- 6 slices bacon, cooked until crispy
- For the Toasted Poppy Seed Dressing:
- 2T poppy seeds
- ½ cup sugar
- ½ cup cider vinegar
- ¼ cup champagne vinegar
- 2 tsp dry mustard
- 2 tsp kosher salt
- 1 tsp ground pepper
- 1 small yellow onion, grated, juices reserved
- 1 cup canola oil
Instructions
- For the salad:Cut outer skin off celery root. Slice into thin strips, then cut into matchsticks.
- Remove stalks from fennel bulb, then cut into matchsticks. Discard core.
- Remove skin from apples, and cut around core. Then cut remaining apple into matchsticks.
- Combine celery root, fennel, and apple in a bowl. Add crispy bacon and stir to combine and break up bacon.
- Add toasted poppy seed dressing and combine. ( see dressing recipe below. )
- Can be served immediately, or covered and refrigerated for a couple hours.
- To make the dressing:
- Heat a 2 quart saucepan over medium heat. Add poppy seeds and cook stirring constantly until fragrant. Add rest of the ingredients and stir constantly until sugar is dissolved. Transfer to blender and slowly add oil. Blend until smooth.
