The Celeriac Salad give today is rich in flavor and texture, given by the combination of raw and cooked ingredients that create a complex dish, a mix of sweet and savory, savory, refreshing, and crunchy absolutely delicious!Il Sedano Rapa non è la verdura dall'aspetto più attraente, ma il suo sapore è sorprendentemente un mix intenso di dolce e nocciolato allo stesso tempo. L'arrostitura esalta tutta la complessità della rapa che per questa insalata di fine estate viene combina alla mela, noci leggermente tostate, foglioline di menta rinfrescante e rucola. Un piacevole consiglio e' l'aggiunta di qualche goccia di miele che insieme all'olio extra vergine di oliva si sposa magicamente con le scaglie del sedano rapa.

250 g Celeriac
1 Granny Smith apple, unpeeled
30 g lightly toasted and crushed pecan nuts
50 g Rocket
Finely chopped mint leaves
2 teaspoons of honey
2½ tablespoons of Extra Virgin Olive Oil
2 tablespoons of lemon juice
Salt and Pepper To Taste

Heat the oven to 220 C and line a baking sheet with parchment paper and set aside.
Peel the celeriac and slice it with a mandolin until you get thin flakes, place it in a large bowl, add 1 tablespoon of EVO, 1 teaspoon of honey and mix thoroughly.
Spread on the baking sheet as evenly as possible. Bake and roast for about 15 minutes, turning from time to time.
Remove from the oven and set aside to cool a bit before adding it to the rest of the ingredients.
Toast the walnuts in the oven while still hot, in the meantime remove the core from the apple and slice it thinly. To assemble the salad, spread the rocket on the plate, distribute the roasted celeriac, apple, walnuts and mint. In a small bowl, combine the remaining oil and honey with the lemon juice, whisk vigorously with a whisk until a homogeneous emulsion is obtained which will be used to sprinkle the salad …
… and enjoy your meal!