Recipe: Celery Root, Fennel, Pear and Apple Salad with Meyer Lemon Vinaigrette

1 tablespoon finely grated Meyer lemon zest (from about 2 lemons)

½ cup furthermore 1 tablespoon fresh Meyer lemon juice

1 teaspoon Dijon mustard

¾ teaspoon kosher salt

½ cup additional-virgin olive oil

Recommendations: Blend lemon zest and juice, mustard and salt in a blender and blend right up until sleek. With the device running, bit by bit drizzle in the olive oil until emulsified.

Would make 1 cup

1 medium bulb celery root, peeled, quartered and thinly shaved on a mandoline (about 2 cups)

1 huge or 2 small bulbs fennel, halved, cored and thinly shaved on a mandoline (about 2 cups)

1 Asian pear, quartered, cored and thinly shaved on a mandoline (about 1 cup)

1 Granny Smith apple, quartered, cored and thinly shaved on a mandoline (about 1 cup)

1 jalapeño chile, finely chopped (with seeds)

¼ cup candied walnuts, finely chopped

3 tablespoons fines herbs (equivalent sections finely chopped chervil, chives, parsley and tarragon)

1 tablespoon finely chopped mint

Meyer Lemon vinaigrette

Kosher salt

Flaky sea salt

Freshly floor black pepper

Recommendations: In a huge bowl, blend the celery root, fennel, pear, apple, jalapeño, walnuts and herbs. Increase ¼ cup of vinaigrette and toss. Period to taste with kosher salt and far more vinaigrette, if wanted. Transfer to a shallow serving bowl, period with flaky salt and pepper and serve.

Helps make 4 to 6 servings

From “Chasing Flavor” by Dan Kluger with Nick Fauchald