Celeriac, or celery root, may be one of the most knobby, unattractive vegetables at the market, but don’t let its looks fool you—its flavor is crisp, fresh, and delicately earthy, with a brightness similar to celery. In this salad, thinly julienned celeriac is softened by a lemony vinaigrette, then tossed with tender greens for a refreshing, versatile dish. It makes a light starter, pairs beautifully with grilled fish, and balances hearty entrées like pot roast. Bonus: the prepped celeriac keeps well in the fridge for a couple of days, making it a practical make-ahead option.
INGREDIENTS:
Salad
1 medium-large celery root (about the size of your fist), peeled and julienned on a mandolin (matchstick size)
1-2 cups mixed greens such as sprouts, baby arugula, pepper cress, upland cress, or watercress
Vinaigrette Dressing
1 minced shallot
Salt and fresh ground pepper to taste
1 teaspoon minced thyme
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon rice vinegar
6 ounces extra virgin olive oil
METHOD:
Make the dressing:
In a non-reactive bowl, combine the shallot, salt, pepper, and thyme. Add the lemon juice, white wine vinegar, and rice vinegar. Let stand for 15 minutes so the shallots soften and the flavors meld. Slowly whisk in the olive oil until emulsified.
Marinate the celeriac:
Toss the julienned celeriac with the vinaigrette. Let sit at room temperature for 30 minutes, stirring occasionally, so the celeriac absorbs flavor and softens slightly. Taste and adjust seasoning. At this stage, the salad can be refrigerated for up to 2 days.
Assemble the salad:
Just before serving, place the greens in a bowl. Allow the dressed celeriac to come to room temperature so the dressing loosens, then gently fold it into the greens. Aim for a balanced ratio—about equal parts greens and celeriac—so the root’s flavor shines.
YIELD: 2-4 servings
SOURCE: Chef Andrew Cohen
