Celery Root & Apple Salad
Ingredients
- A 2-pound whole celery root, rinsed well but not peeled ⓘ
- 1 pound firm, crisp apples (see above for varieties) ⓘ
- 3 tablespoons cider vinegar ⓘ
- 1 tablespoon German-style mustard ⓘ
- 1 1/2 teaspoons kosher salt ⓘ
- Freshly ground black pepper to taste ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
- 1 tablespoon chopped fresh chives
- A large bowl for dressing, tossing, and serving ⓘ
Instructions
- Put the celery root in a large saucepan with cold water to cover, and heat to a boil.
- Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender.
- As it cooks, keep the root submerged by weighting it with a plate or pot lid.
- When you can easily pierce the celery root with a skewer, drain it in a colander and cool.
- To peel the celery root: scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts.
- Cut the celery root in half, and slice each half into thin half-moons; put these in the large bowl.
- (If the celery root is a bit fibrous, cut the slices into thin matchsticks.)
- Rinse the apples well, but dont peel them.
- Slice them in half, through the stem and bottom ends, and cut out the seeds and cores.
- Slice the halves crosswise into half-moons, about 1/8 inch thick, add to the bowl, and gently toss the celery root and apple slices together.
- For the dressing: whisk together the vinegar, mustard, salt, and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified.
- Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing.
- Serve at room temperature.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).