Because we love to eat and because we’re endlessly fascinated with food, we end up having many conversations about what we’re going to eat and just food in general. During one such conversation a few weeks ago, I said, without the slightest hint of sarcasm, “I think we need to explore celery root.” Now, I’ll admit, it does sound like a pretty ridiculous thing to say. As you might imagine, much chortling and chastising ensued so I changed the subject, while quietly resolving to look for recipes that included celery root.
Lo and behold an issue of Bon Appetit arrived sporting a salad recipe that used, not only celery root, but also celery stalks and celery leaves. It’s a combination for fresh deliciousness that is not to be missed.
Get out your mandoline and prepare to be amazed!
- 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 and freshly ground black pepper
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup (packed) flat-leaf parsley leaves
Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.
Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.
- Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.