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This isn’t your typical tossed salad! Celery root and fennel add crunch to this salad while apple adds a little sweetness. All come packed with fiber, vitamins and minerals. The manchego and marcona almonds on top add a special touch.

Ingredients:

• 1 Large Fennel Bulb (trimmed)
• 
1 Large Celery Root (cleaned)
• 1/2 Red Onion (sliced thin on mandoline)
• 2 Apples (sliced thin on mandoline)
• 2 Bunches Baby Kale
• 6 oz Hard Manchego Cheese
• 3/4 Cup Marcona Almonds
• 
Salt & Pepper
• 2 Tbsp Chopped Parsley
• Apple Cider Vinaigrette (follows)
• Oregano Black Pepper Oil (follows)

Instructions:

1. Slice celery root and fennel bulb paper thin with a sharp knife or mandoline.
2. In a mixing bowl, combine fennel, onions, celery root, apple, and kale.
3. Dress with apple cider vinaigrette. Salt, pepper, and parsley to taste.
4. Divide over four plates and shave long chards of manchego over salad.
5. Finish with oregano pepper oil and almonds.

Apple Cider Vinaigrette

Ingredients:

• 1 Cup Apple Cider (reduced by half and cooled)
• 1/4 Cup Cider Vinegar
• 1 Shallot (minced)
• 1 tsp Thyme
• 3/4 Cup Canola Oil
• Salt & Pepper

Instructions:

1. Add cider, vinegar, shallot, and thyme into a small mixing bowl.
2. Slowly whisk oil into mixture. Salt and pepper to taste.

Oregano Black Pepper Oil

Ingredients:

• 1/4 Cup Fresh Oregano Leaves
• 2 Tbsp Black Pepper
• 1/2 Cup Olive Oil

Instructions:

1. In a blender, mix all ingredients until smooth.

Source:

Chef Tim Caschette of Avvino in Rochester, New York