📖 Instructions

1. First things first, wash and peel your celery root. It's a bit like peeling a potato, only maybe a little tougher—use a sharp peeler and take your time. No need to rush!
2. Next, grate the celery root. This is easier than it sounds, especially if you have a good grater. If you don't have a grater you could try using a food processor or even a knife, but be careful!
3. Now, wash and core your apples. I like Granny Smith apples for this recipe because of their tartness, but any crisp, tart apple will do the trick. Try Honeycrisp or Braeburn apples for an alternative.
4. Chop the apples into small, bite-sized pieces. You don't want huge chunks of apple; we're aiming for a nice balance of textures here.
5. In a large bowl, gently combine the grated celery root and the chopped apples. Toss them gently to make sure everything gets mixed in.
6. Okay, now for the amazing walnut vinaigrette. In a small saucepan, combine the olive oil, walnut oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. Whisk vigorously.
7. Gently heat the mixture over medium-low heat for about 2 minutes, just to warm it slightly and meld the flavors. Don't let it boil though! That would ruin the taste. Really, don't do that!
8. Remove from heat and let it cool slightly. Then, pour the vinaigrette over the celery root and apple mixture. Toss it gently again, ensuring each piece is coated.
9. Taste and adjust seasoning if needed. Sometimes you might want a little more salt, or maybe a little more vinegar for that tangy punch. It's totally up to you!
10. Finally, transfer the salad to a serving bowl and garnish with fresh parsley. If you don't have parsley, don't worry; it tastes amazing without it too!
11. Refrigerate for at least 30 minutes to allow the flavors to blend and the salad to chill completely before serving. Enjoy your delicious and healthy salad! You deserve it!