Why this recipe works celery root maintains its pristine white appearance, its crunchy, coleslaw-like texture, and (maybe most important) its refreshing herbal flavor in this crisp salad. For easy peeling, we removed the top and bottom from the celery root and then used a paring knife to remove the outer layer of flesh. For thin pieces of celery root that would retain their crunch, we grated it coarse. Tart Granny Smith apple complemented the celery root, and we freshened it up with sliced scallions and a combination of fresh parsley and tarragon. A dressing with lemon, mustard, and sour cream lent the salad a tangy, creamy richness. You can use the large holes of a box grater or the shredding disk of a food processor to shred the celery root and apple. Add a teaspoon or so more oil to the dressed salad if it seems a bit dry.
SERVES: 4
TOTAL TIME: 15 minutes
INGREDIENTS:
- 3 tablespoons sour cream
- 2 tablespoons lemon juice
- 1½ tablespoons Dijon mustard
- 1 teaspoon honey
- Salt and pepper
- 3 tablespoons vegetable oil
- 14 ounces celery root, trimmed, peeled, and shredded
- ½ Granny Smith apple, peeled, cored, and shredded
- 2 scallions, sliced thin
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh tarragon
INSTRUCTIONS:
- Whisk sour cream, lemon juice, mustard, honey, and ½ teaspoon salt together in medium bowl. While whisking constantly, slowly drizzle in oil until combined.
- Stir celery root, apple, scallions, parsley, and tarragon into dressing and season with salt and pepper to taste. Cover and refrigerate salad for at least 30 minutes or up to 24 hours before serving.
VARIATION:
CELERY ROOT SALAD WITH RED ONION, MINT, ORANGE, AND FENNEL SEEDS:
- Add ½ teaspoon grated orange zest and 1 teaspoon fennel seeds to dressing. Substitute 2 tablespoons finely chopped red onion for scallions and mint for tarragon.
