Celery Root, Apple and Walnut Salad

This dish has the same blend of flavors as a Waldorf salad, with the advantage of being made with a root vegetable that stores well.


| December 2010 Web



Recipes from the Root Cellar book cover

"Recipes from the Root Cellar" features more than 250 designed for winter vegetables, from soups and salads to main dishes and desserts.


Photo Courtesy Storey Publishing

The following is an excerpt from Recipes from the Root Cellar: 270 Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey, 2010). The excerpt is from Chapter 2: Salads and Pickled Vegetables. 

Celery Root, Apple, and Walnut Salad 
Serves 6 to 8 

This dish has the same blend of flavors as a Waldorf salad, with the advantage of being made with a root vegetable that stores well. The apples for this salad can be whatever you have on hand, although Cortlands do particularly well in salads because they are slow to brown. The blanching step is optional, but I prefer it; I think it improves the flavor and mouthfeel of celery root.

1 celery root, peeled and shredded
2–3 large apples, quartered, cored, and thinly sliced
1 cup walnuts, toasted
1 tablespoon lemon juice, or more to taste
1 teaspoon sugar, or more to taste
1/3 cup mayonnaise
Salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. Add the celery root and cook for 1 minute. Drain well and rinse under cold running water until cool.

2. Combine the celery root, apples, and walnuts in a medium bowl. Sprinkle with the lemon juice and sugar. Add the mayonnaise and mix well. Season to taste with salt and pepper.





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