Celery Root Salad

  5.0 – 1 reviews  • Side Dish
Level: Easy
Total: 35 min
Prep: 35 min
Yield: 6 to 8 servings
Level: Easy
Total: 35 min
Prep: 35 min
Yield: 6 to 8 servings

Ingredients

  1. Juice of 2 lemons
  2. Kosher salt
  3. 1 medium celery root
  4. 1 tablespoon dijon mustard
  5. 1 teaspoon white wine vinegar
  6. Freshly ground pepper
  7. 3 tablespoons extra-virgin olive oil
  8. 2 tablespoons heavy cream
  9. 1 head frisee, torn
  10. 1 head radicchio, torn

Instructions

  1. Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry. 
  2. Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve. 
  3. Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

Nutrition Facts

Calories 149 calorie
Total Fat 9.5 grams
Saturated Fat 2 grams
Cholesterol 7 milligrams
Sodium 293 milligrams
Carbohydrates 15 grams
Dietary Fiber 3 grams
Protein 3 grams
Sugar 3 grams
Calories 149 calorie
Total Fat 9.5 grams
Saturated Fat 2 grams
Cholesterol 7 milligrams
Sodium 293 milligrams
Carbohydrates 15 grams
Dietary Fiber 3 grams
Protein 3 grams
Sugar 3 grams

Reviews

Samantha Henderson
I loved this! I followed the recipe exactly the first time, and it’s great. I enjoy improvising off a given recipe, so next time I used half celery root and half jicama, and also used baby arugula because my market was out of both frisee and radicchio. The dressing is the perfect balance of acidity and unctuousness.

 

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