Raw Shaved Fennel, Celery Root And Apple Salad With Buttermilk Dressing

• 1 medium head of fennel
• 1 apple
• 1/2 medium celery root
• Squeeze of lemon juice
• 1 garlic clove
• 1/4 cup plain non-fat yogurt
• 1 tablespoon buttermilk
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoon pine nuts, pumpkin seeds, OR hazelnuts
• 1 bunch watercress

1. 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.
2. 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.
3. Add salt and pepper to taste, and add to the fennel / celery root / apple mixture and toss. Refrigerate for at least 2 hours, and ideally overnight to allow the flavors to seep into the vegetables.
4. Just before serving, add the watercress and toss again.Top with pine nuts, pumpkin seeds or hazelnuts.

head of fennel, apple, celery root, lemon juice, garlic, yogurt, buttermilk, apple cider vinegar, lemon juice, mustard, salt, pine nuts, watercress

Taken from food52.com/recipes/21318-raw-shaved-fennel-celery-root-and-apple-salad-with-buttermilk-dressing (may not work)