Celeriac and Apple Salad with Watercress

Celeriac and Apple Salad with Watercress
Staff Writer
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.

4
Servings
222
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.

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
14g
58%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
6mg
1%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
75mg
11%
Sodium, Na
26mg
2%
Water
10g
0%
Zinc, Zn
1mg
13%

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.