Tart, crisp and refreshing, this salad lets both celery root and apples shine through.
1 (2-pound) whole celery root, rinsed well but unpeeled
1 pound firm, crisp apples such as Honeycrisp or Fuji
3 tablespoons cider vinegar
1 tablespoon whole grain mustard
1 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste
1/4 cup olive oil
1 tablespoon chopped fresh chives
Instructions: Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender. As it cooks, keep the root submerged by weighting it with a plate or pot lid. When you can easily pierce the celery root with a skewer, drain it in a colander and cool.
To peel the celery root, scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts. Cut the celery root into quarters then cut those pieces into matchsticks.
Rinse the apples well, but don’t peel them. Slice them in half, through the stem and bottom ends, and cut out the seeds and cores. Cut the unpeeled apples into matchsticks a similar size as the celery root.
Whisk together the vinegar, mustard, salt and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing. Serve warm or at room temperature.
Makes 6 servings
Adapted from “Lidia’s Italy” by Lidia Bastianich
October 28, 2020 at 07:00PM
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Recipe: Celery Root and Apple Salad - San Antonio Express-News
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salad
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