Celery Root, Celery Heart, and Celery Leaf Salad

Staff Writer
Celery Root, Celery Heart, and Celery Leaf Salad
Celery Root, Celery Heart, and Celery Leaf Salad
Antonis Anchilleos

Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It's a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

Click here to see Root Vegetables Don't Have to Be Boring.

4
Servings
165
Calories Per Serving
Deliver Ingredients

Notes

*Note: Use only the lightest green, innermost ribs — the heart — of the celery.

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 1 1/2 Tablespoon Moscatel vinegar
  • 1/2 Teaspoon kosher or fine sea salt
  • 1/4 Teaspoon freshly ground pepper
  • 1/3 Cup golden raisins
  • One 12-ounce celery root, peeled and cut into matchsticks
  • 3/4 Cups thinly sliced celery heart*
  • 1/2 Cup lightly packed celery leaves
  • 1/4 Cup lightly packed flat-leaf parsley leaves

Directions

To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add the raisins and set aside for at least 15 minutes to allow the raisins to plump. In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss to mix.

Whisk together the dressing briefly, then pour just enough over the salad to coat the ingredients lightly and toss well. (You may not need all of the dressing.) Taste and adjust seasoning. Set the salad aside at room temperature for 5-10 minutes to allow the flavors to meld before serving.

Celery 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.

Celery Cooking Tip

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

Nutritional Facts

Total Fat
11g
16%
Sugar
9g
N/A
Saturated Fat
1g
7%
Protein
2g
4%
Carbs
18g
6%
Vitamin A
52µg
6%
Vitamin B6
0.2mg
9.2%
Vitamin C
22mg
36%
Vitamin E
2mg
9%
Vitamin K
227µg
100%
Calcium
62mg
6%
Fiber
3g
10%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
8%
Iron
2mg
9%
Magnesium
27mg
7%
Monounsaturated
7g
N/A
Niacin (B3)
0.9mg
4.3%
Phosphorus
110mg
16%
Polyunsaturated
1g
N/A
Potassium
424mg
12%
Sodium
333mg
14%
Zinc
0.4mg
2.9%

Around the Web