Is there anything better than a refreshing salad alongside a delicious roasted hunk of meat?? I especially like this slaw as a topper for Pork Tenderloin Medallions with Apple Cider Glaze.
**This recipe was brought to you as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning, February 2015. As a notable way to feature unique Kansas products, goods, and/or services, From the Land of the Kansas member businesses are showcased in Chef Alli’s Farm Fresh Kitchen the second and fourth Thursday morns each month at 6:40 a.m. Hope you can join us soon!
2 Granny Smith or Honey Crisp Apples
1 medium celery root, peeled and cored
1/4 cup cider vinegar
kosher salt and freshly ground black pepper, to taste
2 Tbs. spicy brown mustard
1/3 – 1/2 cup good olive oil
2 Tbs. chopped fresh tarragon or 1/2 tsp. dried tarragon
1 cup 4 Star Hydroponics watercress, tough stems removed
To make slaw, cut apples and celery root into thin matchsticks, either by hand or with a mandolin.
Place apples and celery root into a large glass bowl and toss with vinegar; season to taste with salt and pepper.
In a small bowl, combine mustard, olive oil and tarragon; pour prepared dressing over slaw and toss to coat. Let salad rest for 20-25 minutes before serving.
When salad has rested the appropriate amount of time, toss in the watercress and serve at once.
Now You’re Cookin’,