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Back You are here: Home RECIPES Celery root salad
Sunday, 10 February 2013 20:10

Celery root salad

Written by  Diane Morgan, author of Roots
Celery Root Salad Celery Root Salad Photo: Diane Morgan

CELERY ROOT, CELERY HEART, AND CELERY LEAF SALAD

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

 

Serves 4

DRESSING

  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp Moscatel vinegar
  • ½ tsp kosher or fine sea salt
  • ¼ tsp freshly ground pepper

SALAD:

  • ⅓ cup/50 g golden raisins
  • 1 medium celery root, about 12 oz/340 g, trimmed, peeled, and cut into matchsticks
  • ¾ cup/105 g thinly sliced celery heart (see Cook’s Note)
  • ½ cup/25 g lightly packed celery leaves
  • ¼ cup/15 g lightly packed fresh flat-leaf parsley leaves

1 To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add
the raisins and set aside for at least 15 minutes to allow the raisins to plump.

2 In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss
to mix. Whisk together the dressing briefly, then pour just enough over the salad to coat
the ingredients lightly and toss well. You may not need all of the dressing. Taste and adjust
seasoning.

3 Set the salad aside at room temperature for 5 to 10 minutes to allow the flavors to meld
before serving.

COOK’S NOTE
Use only the lightest green, innermost ribs—the heart—of the celery.

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