Celery Root and Celery Leaf Salad 6.000

Deb Lindsey for The Washington Post

Dec 31, 2014

This is a beautiful, unusual-looking salad that earns big points for treating raw celeriac (celery root) as a star ingredient.

It's best to use a mandoline for this recipe.

Make Ahead: The shaved celery root, without the walnuts, can be dressed and refrigerated up to 4 hours in advance; bring to room temperature before serving.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the vinaigrette
  • Peel of 2 preserved Meyer lemons or regular preserved lemons, homemade or store-bought, cut into julienne (very thin strips)
  • Scant 1 cup crème fraîche
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 1 tablespoon plus 1 teaspoon poppy seeds
  • 1 cup extra-virgin olive oil
  • Kosher salt
  • For the salad
  • 3 baseball-size celeriac, peeled (about 2 1/2 pounds total)
  • 1 cup walnut halves, toasted (see NOTE)
  • 1 cup picked celery leaves (from the heart of 1 bunch celery)
  • 2 teaspoons poppy seeds
  • 3/4 cup fresh pomegranate seeds (arils)
  • Extra-virgin olive oil
  • Flaked sea salt, such as Maldon

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Directions

For the vinaigrette: Combine the preserved lemon peel, crème fraîche, lemon juice, shallot and poppy seeds in a food processor; pulse until the solids are finely chopped. With the motor running, gradually add the oil to form a creamy emulsion. Season lightly with salt. Transfer the dressing to a large bowl.

For the salad: Use a mandoline or sharp knife to shave the celeriac into wide, 1/8-inch-thick slices, adding them to the bowl of vinaigrette as you work, and coating them so they don’t turn brown. Stir in about three-quarters of the walnuts, crushing some of them with your fingers as you work.

Transfer the mixture to a large platter. Garnish with the remaining walnuts, celery leaves, poppy seeds and pomegranate seeds. Serve at room temperature, drizzled with oil and garnished with the flaked salt.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to prevent scorching.

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Recipe Source

Adapted from "A Boat, a Whale & a Walrus: Menus and Stories," by Renee Erickson with Jess Thomson (Sasquatch Books, 2014).

Tested by Sandhya Babu.

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