Best 20 Celery Root Salad Recipes

GERMAN CELERY ROOT SALAD

Steps:

• Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
• Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

THE ULTIMATE CELERY ROOT SALAD

Steps:

• Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

RAW-BEET AND CELERY-ROOT SALAD

Steps:

• Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

CELERY ROOT SALAD

Steps:

• Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
• Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

FENNEL AND CELERY ROOT SALAD

Steps:

• Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

CELERY ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

CELERIAC SALAD (CELERY ROOT)

Steps:

• Place celery root& cucumbers in a salad bowl.
• Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
• Chill well.
• Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.

APPLE, CELERY ROOT AND GRUYERE SALAD

Steps:

• Cut cheese into matchsticks and put in a large bowl.
• Peel celery root and apples and cut into matchsticks.
• Add celery root, apples, and lemon juice to cheese, tossing gently.
• In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
• Slaw may be made 1 day ahead and chilled, covered.
• Add additional horseradish to taste before serving if necessary.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
• With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
• In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

CELERY ROOT AND WALNUT SALAD

Steps:

• Fill a medium bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim top and bottom of celery roots, then peel with a vegetable peeler or paring knife. Transfer to lemon water.
• Toast walnuts in 1 tablespoon oil in a small skillet over medium heat until fragrant, 2 to 3 minutes. Add shallot; cook, stirring, until soft and translucent, about 2 minutes. Stir in lemon zest. Set aside.
• Whisk together remaining 1/2 cup lemon juice, vinegar, and remaining 3 tablespoons oil in a small bowl. Cut celery root into matchsticks (or julienne using a mandoline). Toss celery root with walnut mixture in a serving bowl; add parsley. Pour dressing over salad. Season with salt and pepper; toss well. Let stand 15 minutes before serving.

CELERY-ROOT AND PECAN SALAD

Steps:

• Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
• Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

PORK CHOP WITH APPLE AND CELERY ROOT SALAD

Steps:

• Pork chop:
• Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
• Let pork chop sit at room temperature at least 1 hour for even roasting.
• Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
• Salad and assembly:
• While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
• Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
• Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

CELERY ROOT SALAD

Steps:

• Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.

SHAVED CELERY ROOT SALAD WITH MACKEREL

Steps:

• Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
• Toss dressing with remaining ingredients.

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Steps:

• Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
• Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

BEET & CELERY ROOT POTATO SALAD

Steps:

• Boil or steam potatoes until tender. Usually takes about 8-10 minutes.
• Cool, rub off skin and dice into 1/4 to 1/2 inch cubes.
• Set aside in mixing bowl. This can be done ahead. And you can use left over potatoes as long as they are red or new potatoes and not baking potatoes. They need to have the dense texture of a new potato. I use exotic varieties from my garden.
• Dice Beets into 1/4 to 1/2 inch cubes.
• Put large skillet on medium-high heat. Add water, diced beets, salt, garlic, dill (if dried, if using fresh add at the end) and cider vinegar. Simmer uncovered stirring occasionally.
• While beets start to cook dice celeriac into 1/4 to 1/2 inch cubes.
• After beets have cooked 8-10 minutes and liquid is about half gone add the diced celery root.
• Continue to simmer until all liquid has evaporated. You will need to stir more frequently as it gets closer to the end and you may want to turn the heat down to medium-low. It is important that you use a wide skillet or it takes forever and the veggies will over cook. When finished taste and adjust salt content if desired. Beets should still be slightly al dente and celery root should be soft but not mushy. NOTE: If it gets to this consistency before the liquid evaporates you can strain off the excess juices but you will have to add extra seasoning and vinegar to make up for what you lose.
• Remove from heat and add to cooked potatoes.
• While mixture is still warm stir in onion and parsley.
• Stir in mayonnaise. You can adjust the amount of mayonnaise to your liking.
• Serve room temperature or chilled.

CELERY ROOT, ENDIVE, AVOCADO AND BLUE CRAB SALAD

Steps:

• Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper. Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil. Add the heavy cream and cayenne pepper, stirring to blend. Adjust seasonings to taste.
• Peel and core the apple, and cut into 1/8-inch matchsticks. Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab. Add about half of the dressing, and toss to coat; add more dressing, if desired. Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley. Add additional lemon juice and salt and pepper as desired, to taste.
• To serve, peel avocado and slice into thin wedges. Place in a medium bowl, and toss with just enough olive oil to coat the wedges. Season with salt and pepper to taste. Divide the avocado among six plates. Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side. In a small bowl, combine the remaining crab meat, parsley and celery leaves. Add 1/2 tablespoon of the dressing, and toss to combine; reserve the remaining dressing for another use. Place a spoonful of crab mixture on top of each salad as garnish. Serve immediately.