A light and tasty Apple Celeriac Salad featuring crisp celery root, sweet-tart apples, fresh parsley, and toasted walnuts, this salad is a celebration of seasonal ingredients at their finest. The homemade dressing, with its tangy cider vinegar, zesty lemon juice, Dijon mustard, honey, and roasted walnut oil, brings everything together in perfect harmony. Simple yet sophisticated, this salad is perfect for any occasion, whether as a light starter or a vibrant side dish. It’s also incredibly simple to prepare, making it an ideal choice for both busy weeknights and special occasions.
Celeriac, often overlooked but truly a culinary gem, takes center stage in this Apple Celeriac Salad recipe. This humble root vegetable offers a uniquely crisp texture and a subtle, celery-like flavour that pairs wonderfully with the sweet-tart flavour of the apples and the nuttiness of walnuts.
Discovering the Crisp Delight: Eating Raw Celeriac
What makes celeriac particularly delightful for salads is its versatility and ability to be enjoyed raw. Packed with nutrients like fibre, vitamins, and minerals, celeriac not only contributes to the salad’s delicious taste but also offers a dose of nourishment. Its distinct flavour and crisp texture make it a delightful addition to any salad, bringing depth and complexity to every bite.
Best Methods for Julienning Celeriac
Knife Method: Grab a sharp chef’s knife and start by trimming off the top and bottom of the celeriac to create flat surfaces. Stand it upright and carefully peel off the tough outer skin, moving around the vegetable. Then, slice it into thin planks and stack them up. Finally, chop those planks into thin matchsticks for your salad.
Mandoline Slicer: If you’ve got a mandoline slicer with a julienne blade, you’re in luck! Adjust the mandoline slicer to desired thickness, then simply slide the celeriac across the blade to get those perfect julienne strips.
Food Processor: Got a food processor handy? Some come with julienne blade attachments. Simply secure the attachment, then cut the celeriac into small pieces that fit through the feed tube, and let the processor work its magic, giving you uniform julienne strips in no time.
If you’re unable to julienne the celeriac, don’t worry! Try shredding or grating the celery root. It offers a different texture but still works well in salads.
If you like this Apple Celeriac Salad you might also like:
- Celery Salad with Apple and Roquefort
- Celery Salad with Apple and Fennel
- Fennel Salad with Grapefruit and Celery
Apple Celeriac Salad With Walnuts
Ingredients
For the salad:
- 1 small celery root (celeriac), approximately 300g; yields about 200g peeled
- 2 sweet-tart apples (such as Wellant or Braeburn)
- Generous handful of flat-leaf parsley, chopped (about 3-4 tablespoons)
- 50 g walnuts, toasted and coarsely chopped (1/2 cup)
For the dressing:
- 1 shallot, finely chopped
- 1 tablespoon cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon runny honey
- 4 tablespoons roasted walnut oil
- Salt and black pepper
Method
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In a small bowl, whisk together the dressing ingredients (shallot, vinegar, lemon juice, mustard, honey, oil, salt, and pepper) until thoroughly combined.
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Peel the celeriac root and quarter it. Julienne the quarters into matchsticks using a mandoline, food processor, or sharp knife. Transfer the julienned celeriac to a serving bowl and pour half of the dressing over it. Toss until evenly coated to prevent discolouration due to oxidation.
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Peel, core, and thinly slice (or julienne) the apples into quarters with a sharp knife. Immediately add the apple slices to the bowl with the celeriac, pour over the remaining dressing, and toss until well combined.
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Add the toasted walnuts and chopped parsley, gently toss to combine. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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