1 small celeriac, 250–300 grams, julienne
1 fennel bulb, finely sliced
2 green apples, julienne
4-6 radishes, finely sliced
2 celery sticks, finely sliced plus leaves
4–6 baby beetroot, peeled and julienne (optional)
70 grams hazelnuts, toasted, skinned and roughly chopped
100 grams crème fraîche
2 teaspoons Dijon mustard
zest and juice 1 lemon
sea salt and freshly ground pepper
Place all the coleslaw ingredients except the beetroot (if using), hazelnuts and a few of the celery leaves, in a large mixing bowl. Toss to combine and set aside.
Dressing: Combine the crème fraîche, Dijon and lemon zest and juice in a small jug. Mix to combine and season. Pour the dressing over the salad and toss until well combined. Gently stir through the beetroot if using, then the hazelnuts. Transfer to a serving bowl and add any remaining celery leaves before serving.