Celery Root & Apple Salad Recipe
1. Stir together the lemon Juice and salt in a small dish and let sit until the salt is dissolved. Coarsely grate the celery root and immediately drizzle the salted lemon juice over, tossing to mix well. Let sit at room temperature for 30 minutes. Rinse the celery root under cold water, squeeze in your hands to remove most of the water, and dry well with paper towels.
2. For the dressing, put the mustard in a medium bowl. Slowly add the boil- ing water, whisking gently. Add the oil in a slow stream, whisking constantly, to form a thick, creamy dressing. Whisk in the vinegar with pepper to taste.
3. Place the celery root in a large bowl and fold in the dressing until evenly blended. Refrigerate, covered, for at least 4 hours, or overnight.
4. Shortly before serving, peel, core, and coarsely grate the apples. Stir them into the salad, arrange on individual plates, and top with a sprinkling of parsley.
Ingredients
• 1 tablespoon freshly squeezed lemon juice
• 1½ teaspoons salt
• 1 (1½ pounds) medium celery root, peeled
• 2 Fuji apples
• 3 tablespoons minced fresh flat-leaf parsley Dijon Dressing
• 2 tablespoons Dijon mustard
• 2 tablespoons boiling water
• 1/3 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper
• 1½ teaspoons salt
• 1 (1½ pounds) medium celery root, peeled
• 2 Fuji apples
• 3 tablespoons minced fresh flat-leaf parsley Dijon Dressing
• 2 tablespoons Dijon mustard
• 2 tablespoons boiling water
• 1/3 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper
Nutritional information
Calories
178Cholesterol
4 mgFat
56 gPreparation time
4 hours 20 minutes1. Stir together the lemon Juice and salt in a small dish and let sit until the salt is dissolved. Coarsely grate the celery root and immediately drizzle the salted lemon juice over, tossing to mix well. Let sit at room temperature for 30 minutes. Rinse the celery root under cold water, squeeze in your hands to remove most of the water, and dry well with paper towels.
2. For the dressing, put the mustard in a medium bowl. Slowly add the boil- ing water, whisking gently. Add the oil in a slow stream, whisking constantly, to form a thick, creamy dressing. Whisk in the vinegar with pepper to taste.
3. Place the celery root in a large bowl and fold in the dressing until evenly blended. Refrigerate, covered, for at least 4 hours, or overnight.
4. Shortly before serving, peel, core, and coarsely grate the apples. Stir them into the salad, arrange on individual plates, and top with a sprinkling of parsley.
More information
- Comments: 2
- Visits: 43
- Reviews: 5 stars according to 1 voters
- Category: Salad Recipe
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Users opinions
2 comments
gave his opinion about Celery Root & Apple Salad Recipe - 2012-11-08
Flavors came together well!We substituted1 small apple & 1 medium pear in place of the large apple1 can cream of chicken soup in place of the whipping.
gave his opinion about Celery Root & Apple Salad Recipe - 2012-06-05
A wonderful casserole of root vegetables, apple, and whatever cheese you prefer.