Best 3 Celery Root Vinaigrette Recipes

Celery root, also known as celeriac, is a versatile root vegetable with a unique flavor that can be incorporated into various culinary creations. When cooked properly, it offers a delightful balance of earthy, nutty, and slightly sweet notes. One popular way to enjoy celery root is by preparing it as a vinaigrette. This simple yet flavorful dish involves roasting or boiling the celery root until tender, then slicing or dicing it and combining it with a tangy vinaigrette dressing. The result is a refreshing and nutritious salad that can be served as an appetizer, side dish, or even a light main course.

Check out the recipes below so you can choose the best recipe for yourself!

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Celery Root and Apple Salad with Hazelnut Vinaigrette image

Provided by Molly Wizenberg

Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut oil plus additional for drizzling (optional)
2 tablespoons olive oil
Salad:
1 medium celery root, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Parmesan cheese shavings

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.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Green Beans and Celery Root Salad with Mustard Vinaigrette image

Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 teaspoons coarse-grained mustard
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces
*available at specialty produce markets

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 VINAIGRETTE

Celery Root Vinaigrette image

Provided by Moira Hodgson

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound celery root
2 cups chicken stock
6 peppercorns
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper to taste
3 scallions, minced
2 tablespoons parsley, chopped

Steps:

Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Choose the right celery root: Look for celery roots that are firm and heavy for their size, with smooth, unblemished skin.
Peel the celery root carefully: Use a sharp knife or vegetable peeler to remove the tough outer layer of the celery root. Be careful not to remove too much of the flesh.
Slice the celery root thinly: This will help the celery root to cook evenly and absorb the flavors of the vinaigrette.
Use a good quality olive oil: The olive oil is the base of the vinaigrette, so it's important to use a good quality oil that has a fruity, flavorful taste.
Add some acidity: The acidity in the vinaigrette will help to balance out the sweetness of the celery root. You can use lemon juice, vinegar, or even white wine.
Season to taste: Once you've added the olive oil and acidity, taste the vinaigrette and adjust the seasonings as needed. You may want to add some salt, pepper, or herbs.

Conclusion:

Celery root vinaigrette is a delicious and versatile dish that can be served as a side dish, a salad, or even a main course. It's a great way to use up leftover celery root, and it's also a healthy and flavorful dish that's perfect for any occasion.