Apple, cored and cut into chunks 1 Organic Celery stalks, chopped 4 sticks
Celeriac, grated 1 C. 250ml
Zucchini or English cucumber 1 large
Pear, cored and cut into slices 1 large
Frisee (yellow curly-endive hearts) 1 small bunch, washed and broken up
Arugula or baby spinach, washed and hand picked 1 bunch
Belgian endive 1 bunch, pulled into spears
Cucumber ( extra) 1 15 ml
Mayonnaise 1 T.
Lemon juice 1 T.
Olive oil 1 T.
Sunflower seeds, for garnish 2 T.
Pomegranate syrup

"* There are 2 tricky parts to this salad.
Carving the strips of zucchini or cucumber, and making the pomegranate syrup.

For the compound salad base hiding inside the cucumber ribbons, I make a variation on the classic Waldorf salad.
The usual recipe for that combines mayonnaise with whipped cream, which is silly.

I use grated celery root, ""celeriac"", combined with apple or pear cut in chunks, and nuts; walnuts or pecans.
Add lemon juice to keep the fruit from turning brown and as little as a tablespoon of mayo to bind it all.

For the tricky parts…
Using a mandolin to slice the cumber wrap is a must. The plastic ones available in Oriental supermarkets for about $50 are a very good choice over the much more expensive stainless steel monsters.

This can be cut with steady hands and a knife but it's hard even for me.

Pick perfect large long zucchini (easier) or English cucumbers.

Cut about three slices first and put aside, then very carefully cut the heart of the zucchini into strips and make small incisions one inch from each end on alternate sides cutting toward the middle a half inch.
These will ""lock in"" the ends like a ribbon.

Be sure to buy extra vegetables for this step, they are pretty cheap and you can practice again and again to learn the technique.

Take some of the outside green cuts and slice them very thin ""julienne"" matchsticks for an additional garnish.

Place the Belgian endive spears two at a time in the wrap first and then spoon the Waldorf salad up to the rim of the zucchini.

Then place arugula or any other greens on top, and sprinkle with julienne of cucumber and any toasted nuts or seeds.

Drizzle the pomegranate over all, try to ""Pool"" some of the syrup for a bright red effect. People will wind up dipping the vegetables into the syrup so give plenty, it all gets eaten!
"

Serves: For four to eight people. (Count on four usable strips of zucchini or cucumber per piece.)