Celery Root Salad With Onion, Herbs & Fennel Seed |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was adapted from Cooks Illustrated. Refreshing and different. A small amount of sliced fennel bulb might make a good substitute for the seeds. Ingredients:
2 tablespoons lemon juice |
1 1/2 tablespoons dijon mustard |
1 teaspoon honey |
1/2 teaspoon sea salt |
3 tablespoons olive oil |
3 tablespoons low-fat sour cream |
13 -14 ounces celery root, peeled and rinsed (about 1 medium) |
1 small granny smith apple, peeled & cored |
3 tablespoons red onions, finely chopped |
2 teaspoons fresh parsley, minced |
2 teaspoons fresh tarragon, minced |
2 teaspoons fresh mint, minced |
3/4 teaspoon orange zest, minced finely |
3/4 teaspoon fennel seed, slightly crushed |
1/4 teaspoon sea salt (to taste) |
1/2 teaspoon fresh ground black pepper (to taste) |
Directions:
1. To make the dressing: In a medium bowl whisk together lemon juice, mustard, honey and 1/2 tsp salt.
2. Slowly add the oil while whisking to incorporate.
3. Add the sour cream and whisk to combine.
4. Coarsely grate the celery root and apple.
5. Immediately mix both into the dressing to prevent browning.
6. Stir the onion, herbs, zest, and seeds.
7. Adjust to taste with salt & pepper.
8. Chill 30 minutes and serve.
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