Celery Root Salad with Apple and Parsley

This Celery Root Salad with Apple and Parsley recipe offers a delightful and refreshing twist on coleslaw-like salads. Unlike cooked celery root dishes, this raw salad maintains the vegetable’s pristine appearance and crunchy texture, while also delivering a burst of herbal flavor. The dressing, with a harmonious blend of lemon juice, Dijon mustard, honey, and sour cream, lends a creamy and tangy richness to the salad. Paired with Granny Smith apple, scallions, fresh parsley, and optional tarragon, this salad is a light and delicious addition to any meal.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons lemon juice
• 1½ tablespoons Dijon mustard
• 1 teaspoon honey
• Salt and pepper
• 3 tablespoons vegetable oil
• 3 tablespoons sour cream
• 1 celery root (14 ounces), peeled
• ½ Granny Smith apple, peeled and cored
• 2 scallions, sliced thin
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh tarragon (optional)

INSTRUCTIONS:

1. Whisk lemon juice, mustard, honey, and ½ teaspoon salt together in a medium bowl. While whisking constantly, drizzle in vegetable oil. Whisk in sour cream until well combined.
2. Grate the celery root and apple using a food processor fitted with a shredding disk or a coarse grater. Immediately stir the grated celery root and apple into the dressing to prevent browning.
3. Stir in sliced scallions, minced parsley, and minced tarragon (if using). Season with salt and pepper to taste.
4. Cover the salad and refrigerate for at least 30 minutes or up to 1 day to allow the flavors to meld.

VARIATIONS:

• Celery Root Salad with Apple, Caraway, and Horseradish
  • Add ½ teaspoon caraway seeds and 1½ teaspoons prepared horseradish to the salad with herbs.
• Celery Root Salad with Red Onion, Mint, Orange, and Fennel Seeds
  • Add ½ teaspoon grated orange zest and 1 teaspoon fennel seeds to the dressing.
  • Substitute 2 tablespoons finely chopped red onion for scallion and mint for tarragon.
• Celery Root Salad with Pear and Hazelnuts
  • Click here for information on toasting and skinning hazelnuts.
  • Substitute ½ pear for apple.
  • Add ¼ cup hazelnuts, toasted, skinned, and chopped, to the salad with herbs.

TIPS:

• To make peeling easier, remove the top and bottom of the celery root and use a paring knife to remove the outer layer of flesh.
• Grate the celery root and apple immediately after peeling to prevent browning.
• For best results, allow the dressed salad to refrigerate for at least 30 minutes before serving to let the flavors meld together.
• Feel free to experiment with variations, such as adding caraway seeds and horseradish for a zesty twist or using pear and hazelnuts for a unique flavor combination.
• If the dressed salad seems a bit dry after refrigeration, add a teaspoon or so more vegetable oil to adjust the consistency.

Whether served as a refreshing side dish or a light lunch, this Celery Root Salad with Apple and Parsley is a versatile addition to your repertoire. This salad delivers a burst of flavors and textures that will impress your guests. Make it ahead of time and let it marinate in the dressing for even more flavor. Enjoy the wonderful balance of textures and flavors that make this salad a true winner on any occasion.