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Celery Salad With Celery Root And Horseradish

3.8

(1)

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Pick firm, bright-green celery stalks with lots of leaves.

Ingredients

Serves 6

1 medium celery root (about 1 pound)
10 large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves 1 small shallot, thinly sliced into rings
1 tablespoon finely grated lemon zest
1 tablespoon prepared horseradish
Kosher salt
Freshly ground black pepper
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 cup (packed) fresh flat-leaf parsley leaves

  1. Step 1

    Peel and halve celery root. Using a mandoline, thinly slice one half. Cut other half into matchstick-size pieces.

    Step 2

    Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss thoroughly to combine. Let vegetables sit for 10 minutes to allow flavors to meld.

    Step 3

    Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper.

    Step 4

    Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.

Recipe from The Bristol, Chicago
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Reviews (1)

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  • Served this with a roast beef dinner. It's very arromatic and fresh with a heavy meal. I enjoyed it very much as did some of my guests. One who didn't care for it said "it's too green" refering to the flavor. One, from Thailand, who did like it said it was very much like Thai food, just needed fish sauce.

    • pattysim1

    • Victor, NY

    • 2/5/2017

Tags Salad Celery Vegetable Celery Root Root Vegetable Side Starter Dinner Lunch Nut Free Vegan Vegetarian Dairy Free Gluten Free 30 Minutes or Less No-Cook Bon Appétit
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