The Party’s Over

Paris patisserie
A month of indulging in rich holiday food culminated in a week of exploring boulangeries, patisseries, and brasseries in Paris. I sampled. I savoured. I tried it all.
Les Deux Magots, St. Germain-de-Pres
Bon Annee in Paris
And now the party’s over. Back to Boot Camp tomorrow.
Move aside galettes, baguettes, fougasse, and tartes aux fruits. Make way for green smoothies and salads. Here’s a new recipe I tried this week.

Totally White Salad
totally white salad by Join Me For Dinner

I’ve previously published a recipe for my Totally Green Salad. Here’s my version of a winter salad. It’s a beautiful mound of white crispness with tiny feathers of fennel fronds sprinkled on top. Serve it on a black or dark dish if you have one.

Serves 4 or more as a side dish.

  • 1 1/2 cups grated or julienned celeriac (celery root)
  • 1 1/2 cups grated apple. I used 2 Gala apples
  • 1 cup grated or julienned fennel bulb
  • 1 leek, very thinly sliced, white part only, rings separated
  • enough lemon juice to toss (to prevent browning)
  • chopped fennel fronds for garnish


  • 1/2 cup plain Greek yogurt
  • 4 tsp. apple cider vinegar
  • salt and pepper to taste

celery root salad ingredients
Toss the slaw ingredients together with lemon juice. Mix the dressing ingredients, toss with the salad and garnish with the yogurt dressing. Serve immediately. I hope you like it as much as we did.
Totally white winter salad by Join Me For Dinner


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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3 Responses to The Party’s Over

  1. Great recipe – sad I’ve got to try it for all the wrong reasons (Christmas overindulgence)… thanks for sharing!

  2. Pingback: Apple Cake with Warm Salted Caramel Sauce | joinmefordinner

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