Celeriac and Apple Salad with Watercress

Staff Writer
Celeriac and Apple Salad with Watercress
Celeriac and Apple Salad with Watercress
Viviane Bauquet Farre

Celeriac and Apple Salad with Watercress

Celeriac (also called celery root or knob celery) might be one of the ugliest-looking vegetables you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.

But beneath that scabby skin and those gnarly roots, celeriac hides an exquisitely perfumed white flesh. And although the root’s aroma is very pronounced, its flavor turns out to be quite delicate.

Combined with the fragrant, sweet apples, the ambrosial Meyer lemon vinaigrette, and the spunky watercress, this salad wakes up the taste buds, and makes you (almost) forget that it’s midwinter.

Ready in
30 m
4
Servings
250
Calories Per Serving
Deliver Ingredients

Ingredients

For the vinaigrette

  • 1/2 teaspoon Meyer lemon zest, grated finely
  • 2 tablespoons Meyer lemon juice
  • 1/2 teaspoon honey
  • 1/2 shallot, chopped finely
  • 2 teaspoons dill, chopped finely
  • 4 tablespoons extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste

For the salad

  • 1/4 cup pine nuts
  • 1/2 medium-sized celeriac bulb, peeled and julienned
  • 2 Gala or other firm-fleshed apples, halved, cored, and julienned
  • 2 bunchs watercress, preferably hydroponic, stalks trimmed
  • 4 snippets dill, for garnish
  • Freshly ground black pepper, to taste

Directions

For the vinaigrette

Combine all of the ingredients in a small bowl. Whisk until well blended and set aside.

For the salad

Place the pine nuts in a small skillet over medium-high heat, stirring constantly for 2-3 minutes until lightly golden. Remove from heat and set aside. Combine the celeriac and apples in a large bowl. Drizzle with ½ of the vinaigrette and toss well.

Set out 4 plates. Place a small mound of the watercress leaves in the center of each plate. Top with the celeriac-apple mixture. Drizzle with the remaining vinaigrette, garnish with the pine nuts and a dill leaf. Season with additional freshly ground black ground pepper, to taste, and serve immediately.

Celeriac Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Celeriac Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
20g
30%
Sugar
12g
N/A
Saturated Fat
2g
12%
Protein
3g
6%
Carbs
19g
6%
Vitamin A
85µg
9%
Vitamin B6
0.2mg
8.8%
Vitamin C
31mg
52%
Vitamin E
3mg
17%
Vitamin K
150µg
100%
Calcium
85mg
9%
Fiber
4g
15%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
1mg
6%
Magnesium
44mg
11%
Monounsaturated
11g
N/A
Niacin (B3)
0.7mg
3.7%
Phosphorus
118mg
17%
Polyunsaturated
4g
N/A
Potassium
424mg
12%
Riboflavin (B2)
0.1mg
7.1%
Sodium
102mg
4%
Sugars, added
0.7g
N/A
Thiamin (B1)
0.1mg
7.3%
Zinc
0.8mg
5%