3 cups cooked lentils, cooled
1 apple cut into julienne
1 medium celeriac root (or sub 2 celery stalks) cut into julienne
1 celeriac top and leaves (or use 1 celery stalk)
half a bunch chopped flat leaf parsley
half bunch finely chopped shallots
3 tsp baby capers, salted
1 heaped tbsp dijon mustard
1/2 tsp Horseradish
2 tbsp Lemon juice
salt and pepper
- Mix the dressing ingredients in a small bowl. Let sit 15 minutes before serving to allow the flavors to meld.
- Place cooked lentils in a large bowl with celeriac, apple, shallots and parsley
- Adjust salt and pepper if necessary.