Servings:6
I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too salty here. If you can’t find Pecorino Toscano, manchego makes a good substitute.
Leaving the skin on the apples gives each end of the apple sticks a bit of color, differentiating them visually from the celery root.
Exceptional! I love the crunchy, juicy texture of this slaw. I'll make it frequently, I'm sure. I couldn't find pecorino toscano at my grocery, but they had manchego, which really gave the dish depth. The only thing I think it lacked was color, so I might try a red variety of apple rather than the green granny smith the recipe calls for next time I make it.
Simple ingredients that combine to make a delicious salad. I made 1/2 the recipe and served it with a baguette as a main dish for two.
This salad takes a fair bit of effort if you don't have a julienne blade for your food processor. But it's delicious and worth the effort.
This is a crunchy, flavorful break from the winter vegetable doldrums-- just the parsley will make you feel super-healthy. The servings are huge-- I made a half-recipe and it could easily have served four or five.
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