Celeriac, with its earthy depth and crisp bite, shines in this refreshing salad. Paired with crunchy, tart-sweet apples, the flavors balance beautifully—bright and lively, yet grounded. The recipe is endlessly adaptable: try it with peppery greens, toasted nuts, or raisins, and choose between a tangy vinaigrette or a creamy dressing. However you prepare it, this dish offers layers of flavor and texture that feel both rustic and refined. A Ben-Riner slicer makes quick work of the vegetables, but a food processor or box grater will do the job nicely.
INGREDIENTS:
Dressing (choose one style):
¼ cup cider vinegar
2 teaspoons Dijon mustard
1 tablespoon agave syrup (or to taste)
½ tablespoon minced shallot
¼ teaspoon minced fresh thyme (or pinch dried, crumbled)
Salt and freshly ground black pepper
¾ cup mild olive oil
For a creamy version:
½ cup oil
¼ cup labne, sour cream, or thick yogurt
Salad:
1 medium-large celeriac (3–4 inches in diameter), peeled
2 firm apples (such as Braeburn, Bellflower, Pippin, or Mutsu), peeled if skin is thick
2 cups arugula, or a mix of arugula, mizuna, and frisée
METHOD:
Prepare the dressing:
In a large non-reactive bowl, whisk together the vinegar, shallot, thyme, salt, and pepper. Add mustard and agave, whisking to combine. Slowly drizzle in the oil in a thin stream while whisking continuously until the dressing emulsifies and coats the back of a spoon.
For a creamy version, whisk in the oil first, then add the labne (or substitute) and whisk until smooth and creamy.
Taste and adjust: add more agave if needed for sweetness, more oil if the dressing is too sharp, or extra salt and pepper for balance.
Salad:
Place a few tablespoons of dressing into a large mixing bowl (this will help prevent discoloration).
Using a slicer, food processor, or box grater, shred the celeriac directly into the bowl. Toss to coat in dressing.
Shred or julienne the apples and add them to the bowl, tossing gently to combine. Add more dressing as needed to lightly coat.
When ready to serve, fold in the greens. Taste and adjust with additional dressing if desired.
If making ahead, refrigerate the celeriac-apple mixture without the greens, then fold them in just before serving.
CHEF’S NOTES AND TIPS:
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Try using microgreens, cress, or arugula sprouts for a peppery kick.
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Add toasted almonds or hazelnuts for crunch, or a handful of raisins for sweetness.
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Labne (strained yogurt) makes an excellent creamy base for the dressing and is also delicious drizzled with honey as a simple dessert.
YIELD: Serves 4
