Millcroft Inn & Spa’s New York Astoria Salad

Brighten up your winter table with the New York Astoria Salad—a refreshing cold appetizer that brings a beautiful pop of colour and a delightful contrast to the season’s heartier fare. Crisp apple, blanched celeriac, and roasted walnut come together in a dish that’s as vibrant on the plate as it is on the palate. Created by Executive Chef Nicolas Petitjean of Headwaters Restaurant, this elegant starter is the perfect way to begin a cozy winter dinner with a touch of sophistication.

New York Astoria Salad  

Serves 1 person

Ingredients:

200 g Celeriac 
1 Granny smith apple
2 Lemon
40 g Micro bull’s blood
30 g Walnuts
25 g Olive oil
120 g Tofutti sour cream
Salt and pepper to taste 

Method:

1. Thinly slice the celeriac, cut the slices using a ring cutter, then blanch them in boiling water and immediately shock them in ice water. Pat dry with paper towels and refrigerate until ready to use.
2. Roast the walnuts in a 350°F oven until golden brown, about 5 minutes. Allow them to cool, then blitz in a food processor until they reach a sand-like texture.
3. Quarter the apple and remove the core. Place the pieces in a vacuum bag with 5 grams of olive oil and half the lemon zest, then seal the bag. Refrigerate for 4 hours, then open and dice the apple into ½ cm cubes.
4. Rinse the micro bull’s blood (microgreens) gently under cold water and pat dry. Keep them refrigerated until plating to maintain crispness.
5. Whip the Tofutti sour cream in a mixing bowl with the remaining lemon zest and juice, then season to taste. Transfer to a piping bag fitted with a star pastry tip.
6. Plate as pictured. 

Tips:

Let the apple sit sealed in the vacuum bag for a full day to achieve a translucent texture and refined appearance, reminiscent of a dish from a Michelin-starred restaurant.