Waldorf Salad

Cook the meat until tender.

Cut the celeriac into 3 mm thick slices, then cut these into 3 mm wide and 5 cm long strips. Bring water to a boil in a pot, add the chopped celeriac for 20 seconds, and immediately transfer it with a flat sieve to a bowl with ice and water. Once the celeriac cools, drain it and let it drip dry in a colander.

Cut the apples into strips the same as the celeriac, cut the meat into small pieces, and roughly chop the walnuts.