Celery salad

Name: Celery salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Spelt; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 375 g Celery; 1 (approx. 200 g) Head Radicchio; 250 g Apples; 1-2 TABLESPOONS Lemon juice; 1 collar Chives; 250 g Whole milk yoghurt; 3 TSP grated horseradish (from the jar)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Spelt
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
375 g Celery
1 (approx. 200 g) Head Radicchio
250 g Apples
1-2 TABLESPOONS Lemon juice
1 collar Chives
250 g Whole milk yoghurt
3 TSP grated horseradish (from the jar)

Directions

1
Soak the spelt in 1/4 litre of cold water for about six hours, or overnight. Put the soaking water into a pot, add stock and some salt, bring to the boil, cover and simmer for five minutes.
2
Remove from the heat, cover and allow to swell for 20 minutes and cool. In the meantime, clean and wash the celery and put some leaves aside for garnishing. Cut the celery diagonally into thin slices.
3
Clean the radicchio, remove the leaves, wash and drain. Wash apples, dab dry, quarter and cut out the core. Cut apple quarters into thin slices and sprinkle with lemon juice.
4
Wash the chives, dab dry and cut into fine rolls. Mix yoghurt, horseradish, salt and chives, except for a little bit for sprinkling. Drain the spelt and mix with the celery, apples and yoghurt sauce.
5
Arrange the radicchio leaves on four plates and arrange the salad on top. Sprinkle with remaining chives and serve garnished with celery green.