Celeriac and Apple Salad with Watercress
Celeriac (also called celery root or knob celery) might be one of the ugliest-looking vegetables you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.
But beneath that scabby skin and those gnarly roots, celeriac hides an exquisitely perfumed white flesh. And although the root’s aroma is very pronounced, its flavor turns out to be quite delicate.
Combined with the fragrant, sweet apples, the ambrosial Meyer lemon vinaigrette, and the spunky watercress, this salad wakes up the taste buds, and makes you (almost) forget that it’s midwinter.
For the vinaigrette
- 1/2 teaspoon Meyer lemon zest, grated finely
- 2 tablespoons Meyer lemon juice
- 1/2 teaspoon honey
- 1/2 shallot, chopped finely
- 2 teaspoons dill, chopped finely
- 4 tablespoons extra-virgin olive oil
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
For the salad
- 1/4 cup pine nuts
- 1/2 medium-sized celeriac bulb, peeled and julienned
- 2 Gala or other firm-fleshed apples, halved, cored, and julienned
- 2 bunchs watercress, preferably hydroponic, stalks trimmed
- 4 snippets dill, for garnish
- Freshly ground black pepper, to taste
Celeriac (Celery Root) Apple And Carrot Salad
Many of you probably made this salad before or at least knew about it. This is a recipe I know for many years. I grew up with it every winter, as my mom used to make it all the time.
It was called Waldorf Salad, but doing some research, I found out that Americans make this salad a little bit different.
What kind of ingredients you need for this salad?
Optional: you can add dried fruits (like raisins or cranberries), cooked chicken or turkey, grapes
What is celeriac?
Celeriac is also called celery root, and it is closely related to parsnip, parsley, and celery. It tastes like green celery but with nutty undertones.
Celeriac is a versatile root vegetable that can replace successfully the potatoes.
This Celeriac (Celery Root) Apple and Carrot Salad was a very popular salad while growing up in Romania. We are big consumers of celery root (or celeriac) and apples therefore, the ingredients were easy to find.
It was also a wonderful winter salad that provided lots of vitamins and freshness to our diet.
Celeriac is a versatile root vegetable that may be roasted, stewed, blanched, or mashed. The soups are very flavorful when a piece of celeriac is added to the rest of the vegetables.
Also stews, casseroles and other savory dishes benefit in taste from celeriac.
The leaves and stems of this vegetable have many flavors and are aesthetically beautiful and vibrant, which means that you can use them as a garnish on salads and fancy meals.
How to make this Celeriac (Celery Root) Apple and Carrot Salad:
You need just a few ingredients, like apples, celery root(celeriac), carrots, walnuts, and mayo. I love the crunchiness of this salad.
It is also easy to make and even easier if you own a food processor, as shredding the vegetables is the most time-consuming.
To make the salad, you basically have to clean, peel and get the vegetables ready for shredding. Celeriac, apples and carrots, all go in the food processor.
When done shredding, place everything in a salad bowl. Pretty simple, right?
Add the chopped walnuts and the mayo.
Mix everything and taste for salt and pepper. I usually don&rsquot add salt and pepper at the beginning because the mayo is already salted, and I have no idea how much salt it still needs.
Besides that, you can adjust the salt according to your diet, in case you have to control that.
That&rsquos it! Serve it cold as an appetizer or with roasted meats, and you are here for a delicious treat that is perfect even the next day!
Note: The beauty of this salad is that besides the vegetables, you can also add cooked chicken or turkey, making the salad versatile and a great way to recycle the leftover turkey or chicken from previous meals. (think Thanksgiving or Christmas leftovers)
If you like this recipe, you might also like some other salad recipes I have on my blog.
Do you know about The Bossy Kitchen Facebook group? Interested to join it?
I am a soup addict, my lunchtime staple all year round in fact. Avoid keeping the soup hot on the hob as the watercress will lose its vibrant green colour. If a little on the thick side, slacken with stock. Adding the celeriac to the watercress makes this lovely soup a bit more substantial and filling.
2 tbsp sunflower oil
2 large onions, roughly chopped
750g peeled celeriac, diced
1 1/2 litres vegetable or chicken soup
200g watercress, reserve a few sprigs for garnish
About 4 tbsp crème fraîche or double cream
Salt and fresh ground black pepper
1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4-5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.
2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15-20 minutes until completely tender.
3. Add the watercress and stir over the heat for 2-3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor. Swirl through the crème fraîche or double cream and check the seasoning.
4. Serve piping got with the reserved watercress springs and a fresh muffin.
Wild Greens That Survived Winter, With Celeriac And Cheese
Like most people, I think of seasons as static: Winter turns to Spring, to Summer, to Fall, and then repeats. It really isn’t true though, the change of seasons is gradual, and the transition between them blurry.
At the restaurant, the first day we saw snow melt a server pulled me aside and asked me: “so what about the Spring menu?” I wanted to say sarcastically that the rhubarb, morel and asparagus fairies would be bringing everything tomorrow, since that’s not how it works. Minnesota is a cold climate state, we won’t see “Spring” shell peas until Summer.
As far as growth, and green things, there isn’t really anything outside yet. Some friends of mine who own a farm in Wisconsin turned me onto a fact last week that I hadn’t thought of though: just because the ground is still mostly frozen doesn’t mean everything is dead.
On their farm they have a bubbling spring, and told me that even through the dead of Winter, the constant bubbles support a flotilla of watercress, keeping it alive, green, ice cold, and spicy.
Watercress kept alive by the bubbling spring.
At other parts of the farm, the remnants of last year’s chickweed, now exposed from the melting snow, have started to pop up. Although plenty of the chickweed shows signs of damage, every so often in the tangles of little vines there were perfectly good little shoots.
I thought it would be fun to play on the slow transition from Winter to Spring, so I dug around the fridge to see what I could find. There were some greens and vegetables, but to really evoke winter, I needed a root. Hidden in the fridge was a lone celeriac. Gnarled and brown, celery root are the picturesque winter vegetable-they’re the opposite of vibrant, colorful, and alive looking.
Cook it like a any other root vegetable, puree them into a soup, shave them into a gratin and bake them, blend them into mashed potatoes, there’s countless uses for celeriac. One of the most overlooked preparations is eating it raw though.
the flavor raw is potent, it’s also crunchy, really crunchy, it needs a little help to be agreeable. If you shave it, or cut it into a super thin julienne and then give it a sexy dressing it’s great though. Using a box grater is the easiest though (I like the microplane box grater).
Mixing celery root with cheese and dressing.
As far as the dish itself, there’s a classic French salad made with shaved celery root and a mayo-based dressing too that I like and have used a couple times in the past. I know Italians sometimes combine shaved raw celery root with nutty cheeses too, so I mixed both recipes into a fun hybrid.
The salad was good, but needed some zip to lighten it, so some preserved lemon got added, then I dressed the chickweed and cress and plopped them on top.
I used two spoons to make an egg shape.
The salad is rich bordering on decadent, so the chickweed by itself wouldn’t be too interesting, which is why the cress is needed. The spicy cress is strong enough for you to taste it, and the celery root/cheese while you eat it-pulling everything together in the end.
Celery Root and Apple Salad
I would venture to guess that most of you have been eating celery all your life. Along with carrots it’s the raw vegetable of choice for dips and nut butters and has probably been in every child’s lunchbox at one point or another. This celery salad however is not that celery.
Yes, it too makes an appearance along with the tender leaves you find at the tops of the long crunchy stalks, but the star of the this particular salad is celery root.
Somehow this knobby, slightly rough around the edges root vegetable has been overlooked and under-appreciated by many. Perhaps it’s not-so-handsome exterior is intimidating, making it seem unapproachably difficult to navigate, but its crisp and delicate taste is worth the venture. The tan colored exterior houses a crisp and creamy white flesh with a flavor reminiscent of celery stalks but milder and with a slight nutty quality.
The mild root appears quite frequently in French cuisine julienned and drenched in a mayonnaise-based dressing under the name céleri rémoulade. It’s a classic there and can be found virtually everywhere but I have to admit it’s never been the most inviting of salads to me. The thick dressing clings to the strands of celery root creating what’s often a soupy salad that becomes soft and soggy.
My celery root salad is a lighter take on the French classic. I’ve swapped out the mayonnaise for a vibrant mustard vinaigrette and paired the celery root with thin slices of crunchy fresh tart apples and crisp celery stalks for a light salad with a clean crunch. Sliced up paper thin and layered with specks of green parsley and a fistful of toasty walnuts it’s fresh and light with a zippy tang and a wonderful accompaniment to those heavier cool-weather meals.
Apple and Celeriac Salad
Celeriac, also known as celery root, is an odd looking root vegetable with its knotty exterior. Celeriac has a celery flavor and can be eaten raw or cooked. It is often used as a flavoring in soups and stews. It can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. When purchasing fresh celeriac, choose only those with firm and small to medium-sized roots. Selecting smaller roots is better because smaller roots produce a more flavorful root taste. Additionally, although celeriac stalks and leaves are typically not eaten, make sure that the celeriac you purchase has leaves that are green and not wilted. Once you have purchased your celeriac, store it in the refrigerator for up to one week and make sure to remove its stalks and leaves first. Celeriac is a good source of Vitamin C, Vitamin K, Phosphorus, Potassium, Dietary Fiber, Vitamin B6, Magnesium and Manganese.
recipe from Canadian House and Home magazine
print this recipe
3/4 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon salt
1 close garlic, peeled and gently smashed
1 teaspoon dried tarragon
zest of one lemon
freshly ground black pepper
1 celeriac bulb
3 sweet-tart apples such as honeycrisp
3 green onions, thinly sliced
1/2 cup macadamia nuts
fresh watercress (optional)
To make dressing, combine buttermilk, mayonnaise, Dijon, salt and garlic clove in a jar. Close lid and shake vigorously. Remove garlic and add tarragon, lemon zest and pepper. Shake again.
Peel then julienne or grate celeriac using a mandoline or the large holes of a box grater. You should have about 3 1/2 cups. Toss with about 1/3 cup dressing and refrigerate at least one hour up to 12 hours. Peel then julienne or grate apples and add to celeriac along with green onions. Add another 1/4 cup dressing and toss well. Garnish with macadamia nuts and serve on a bed of watercress, if desired.
The Culinary Chase’s Note: This was crispy fresh! I chose to grate one apple and if the apple is a juicy one, squeeze out the excess liquid before adding to the salad. I added dried and lightly sweetened cranberries from Cranberry Farm to add color, flavor and texture. This recipe is for you, Jennifer! Hope your children like it! Cheers!
this is Pierre form Paris France !
I love this kind of salad !!
If you like French creative cuisine come and visit my blog you are most welcome : the last recipe is in english !!se you then .
Your salad looks really good. I moved from NS to BC, 2 yrs ago, and miss NS so much.
Thanks Pierre & Helene! Hopefully my blogging about NS won’t make you too homesick Helene! Cheers!
Mix radishes, apple, lemon, and lemon juice in a large bowl season with salt and pepper. Let sit 10 minutes to marinate.
Add watercress, scallions, and oil. Season with salt and lots of pepper and toss to coat.
How would you rate Watercress Salad with Radishes, Apples, and Lemon?
Third line, "very thinly sliced. " I think should be lemon (watched the video and that's what it seems. Overall great salad, simple yet so refreshing. Sometimes feels too simple though, maybe could use some goat or parmesan. Would make again and recommend!
In the third line of this recipe. very thinly sliced what?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
Mix all the dressing ingredients together and season with salt and pepper.
Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.
For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks.
Celeriac and Apple Salad with Honey Vinaigrette Recipe
Blend your fruits and veggies for a unique and flavorful salad, topped with a sweet honey vinaigrette dressing.
By David Wolfman and Marlene Finn
From "Cooking with the Wolfman: Indigenous Fusion"
Yield: 6 servings
Cooking with the Wolfman: Indigenous Fusion (Douglas and McIntyre, 2017) by David Wolfman and Marlene Finn is a fusion of many things &ndash not only bringing together classic cooking with Indigenous recipes, but combining personal reflections from the authors alongside diverse stories and practices of indigenous nations throughout the Americas.
Wolfman and Finn&rsquos book has also been recently nominated for two awards: Finalist at the Foreword INDIES Book of the Year Awards in the Cooking category, and Best Book of the Year category at the Gourmand World Cookbook Awards in Yantai, China.
The following excerpt is their Celeriac and Apple Salad with Honey Vinaigrette.
On the ugly scale, celeriac scores a full 10. Many times when I&rsquove bought it, the grocery store cashier has stared at it and stared back at me and asked what this dirty, hairy, bulbous root was good for. &ldquoIt&rsquos the root of a vegetable that is related to celery,&rdquo I explained. Celeriac does taste
like celery but, once peeled, has a whitish interior and is crispy and firm, like a potato. It is edible raw, boiled and mashed, fried, roasted, or can be used to thicken soups and stews. Celeriac is popular in France, Asia and Peru and is very similar to an indigenous root vegetable, the jicama, but probably easier to find. Use jicama in this recipe if you are lucky enough to find it. The apple, a gift from European colonists, makes a perfect match for this fresh salad that can be made practically all year long.
1. In a salad bowl, combine the carrot, celery, cranberries and raisins. Sprinkle lemon juice on the apples and celeriac to keep them from browning, and add them to the mix.
2. In a small bowl, prepare the vinaigrette by whisking together the oil, vinegar, honey, salt, pepper, chili paste and mustard.
3. Pour vinaigrette over the salad and toss. Let marinate for at least one hour before serving. Taste and adjust flavor with honey and salt, draining off excess vinaigrette if needed.
Apple, Celery, and Walnut Salad
Darina Allen’s apple, celery, and walnut salad is an unexpected riff on the traditional Waldorf. Chicken breasts are marinated with a blend of warming spices—cumin, sweet paprika, turmeric, and cayenne—before being piled atop apples, celery, walnuts, and lettuce. A creamy citrus dressing finishes off this spectacular version of a classic.
Adapted from Darina Allen | Simply Delicious The Classic Collection | Kyle Books, 2019
Every once in a while, a classic deserves a little freshening up. In this modern take on the Waldorf, Darina Allen (who has been called the Irish Julia Child) takes a little liberty with a salad that’s been served for well over 100 years. The addition of spiced chicken breasts had our testers raving. So did the ease of putting this snappy little beauty together. And if you’re concerned about getting too far from the original, you can toss in a couple of grapes for old times’ sake.–Jenny Latreille
HOW DO I REVIVE SALAD GREENS?
In the dog days of summer especially, greens can wilt pitifully and quickly. If your celery isn’t as crunchy as you’d prefer, soak it in a bowl of ice water for 15 to 30 minutes, then drain and pat dry. This also works well to perk up lettuce and watercress.