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A zingy raw delight with a light mayonnaise.

Mayonnaise:
3 Tbsp (45 ml) kefir cheese, quark or yogurt
2 egg yolks
1 Tbsp (15 ml) Udo’s oil or flax oil
1/2 (3 ml) tsp dijon mustard
1/2 clove garlic, finely minced
1 tsp (5 ml) brewer’s yeast
2 tsp (10 ml) Bragg’s all-purpose seasoning
1 tsp (5 ml) apple cider vinegar
1/8 tsp (0.5 ml) sage (powdered)
1/8 tsp (0.5 ml) rosemary (powdered)
1/4 tsp (1 ml) Herbamare or any other herbal salt

Salad:
2 large apples
1/2 lb (200g) celery root
1/2 cup (125 ml) shelled walnuts
1/4 cup (63 ml) dried cranberries (optional)
1 recipe mayonnaise

Mayonnaise:
Blend all ingredients together in the order they are listed. Season to taste.

Salad:
Peel and core apples. Cut into one-inch long match-sized pieces and combine into mayonnaise to prevent discoloring. Cut celery root in the same way. Add chopped nuts, leaving some large pieces for decoration. Sprinkle with dried cranberries.

Place salad in fridge for about two hours. Serve before a meal as an enzyme-provider.

Source: alive Magazine (pre-2000)