Apple and Celeriac Salad

Despite its rough appearance, celeriac, or celery root, has a sweet and very subtle flavor. It’s tasty when simply parboiled in water with lemon, but in this salad it is used raw to allow its unique taste and texture to come through. Here is a fast, easy and delicious way to serve this underappreciated vegetable.

Serves 3-4

1 Celery Root (about 1½ pounds) peeled
2-3 tsp. Lemon Juice
1 tsp. Walnut Oil (optional)
1 Apple
3 Tbsp. Mayonnaise
2 tsp. Dijon Mustard
1 Tbsp Chopped Fresh Parsley
Salt and Freshly Ground Pepper

Using a food processor or coarse cheese grater, shred the celery root. Alternatively, you can slice it into thin julienne strips. Place the celery root into a bowl and sprinkle with the lemon juice and walnut oil. Stir well to mix.

Cut the apple into quarters and remove the core. Slice thinly crosswise and toss with the celery root.

Mix together the mayonnaise, mustard and fresh parsley. Add salt and pepper to taste. Stir the mixture into the celery root and apple, mixing well. Chill for several hours until ready to serve.

Cook’s note:
This salad can be a great companion to a mixed green salad. Or, serve it with grilled fish or a poached egg and you will have a complete, delicious light meal.


—Sylvie Ryan, Boise Co-op Culinary Educator



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