Healthy, easy raw salad of shaved fennel, celery root, and apples, tossed in a buttermilk-yogurt dressing with a hint of mustard.
In late November I signed up for a give-away on EA Stewart’s The Spicy RD blog. I haven’t participated in many of these give-aways, and haven’t hosted any at all, but EA was giving away a pedometer.
Now I have wanted a pedometer for a few years now. I’ve torn out reviews of pedometers I’ve seen in magazines, newsletters, and newspapers and filed them away (in a stack of other snippets torn out of anything I read). The problem was, I kept filing the reviews away, and would promptly forget all about them (along with just about everything else in the pile). The pile eventually had babies and soon I had multiple piles spread around my office. I finally bought a large, attractive, cloth box at Containers to house my piles so that I would feel oh-so-organized. But ultimately nothing was ordered, nothing was purchased, and just ended up with more room for even bigger piles.
Maybe there were so many options, I couldn’t decide. Maybe I kept thinking someone would gift one to me for Valentine’s. Maybe I procrastinated for no good reason at all.
So when I saw the give-away, I tossed my fate into the wind. The truth is, I like EA’s blog – we were Love Blog-Hop co-hosts several times, which is a great way to get to know new blogs and bloggers. And I liked the challenge she threw out to her readers to make a commitment to some form of exercise for the month of December and check in with her on twitter on our progress. I’d been idle too long, and this was the kick in the pants I needed. Thanks to her challenge, I started recording my exercise on my calendar on my computer in December. It continued into January, and a buddy of mine, Liz the Chef, and I started checking in with each other almost every day on our daily commitment to exercise. And then I received notification that I actually WON the pedometer. I was over the moon.
And I LOVE it. I clip it on every morning so I can see how much I’m walking in my day-to-day life and have recommitted myself to regular walking and hiking. I’m nailing down my baseline over the next couple of weeks, and will then start to increase my weekly average. Nothing like a new toy to juice up work-out motivation. Thanks so much, EA!
I still don’t know why I waited so long to get a pedometer. But if there’s something you’ve been wanting that you think would re-motivate you to move your body, then do it. If you've been wanting to try a new healthy food, head to the store today. I've been wanting to make more raw dishes, hence this salad recipe below. And please go check out EA’s blog, The Spicy RD. She’s a Registered Dietician with some great, great recipes I think you’ll enjoy.
Last month I focused on roots, although I blogged about other things as well. This month's focus will be greens, and as a segue, this salad has both. Fennel, celery root, and apple flavors were born to play together, and in this salad they make a refreshing lunch for two. Other greens will work if that's what you have on hand, but peppery watercress is a perfect foil for this buttermilk-yogurt dressing that has just a hint of mustard.
Shaved Fennel, Celery Root, and Apple Salad with Buttermilk Dressing
- 1 medium head of fennel
- 1 apple
- ½ medium celery root
- Squeeze of lemon juice
- 1 garlic clove
- ¼ cup plain non-fat yogurt
- 1 tablespoon buttermilk
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoon pine nuts pumpkin seeds, OR hazelnuts
- 1 bunch watercress
- Using a tabletop, small mandolin, slice the fennel, celery root and apple into very thin slices. I set mine on the thinnest setting. It's important that they be thin since it's a raw salad. Place in a medium bowl, sprinkle on a little lemon juice to keep from turning brown, and toss. Set aside while you make the dressing.
- Mince the clove of garlic as finely as possible, almost to a paste. Place in a small bowl. Add the yogurt, buttermilk, vinegar, lemon juice, and mustard, and whisk together.
- Add salt and pepper to taste, and add to the fennel / celery root / apple mixture and toss. Refrigerate for at least 2 hours to allow the flavors to seep into the vegetables.
- Just before serving, add the watercress and toss again.Top with pine nuts, pumpkin seeds or hazelnuts.