Prep: 1. Chop parsley, cilantro and mint. 2. In a small bowl, whisk together salt, pepper, mustard, and 2 tablespoons lemon juice. 3. Slowly whisk in extra virgin olive oil and stir in the herbs, set aside. 4. Chop celery root, cabbage and apple. Transfer to a bowl and drizzle with more lemon juice. 5. Thinly slice radishes and toss together with chopped ingredients. Make: 1. Pour dressing over chopped vegetables and toss gently. 2. Top with toasted hazelnuts and serve.
Make this salad your own by adding a handful of halved grapes, drizzle in hazelnut oil instead of olive oil, substitute the hazelnuts with your favorite toasted nuts and garnish with your favorite crumbled cheese - we like feta or goat cheese!