Celery is often just a bit player in many recipes.
It, along with onions and carrots, can form the foundation of many dishes such as soups and stews.
Or it’s delicious raw on a veggie tray. the leafy tops of celery are delicious in salads — if you can find a stalk that hasn’t been too severely trimmed.
Sadly we often have to wait for farmers’ markets for that.
Luckily there’s also celery root – also known as celeriac – that has an even more intense celery flavour.
Celery root is certainly not as common as celery. Its round, gnarly shape can be intimidating.
But It’s a vegetable that is fantastic roasted or combined with potatoes in a mash.
It’s also well-known raw, in the classic French salad celeriac remoulade – a combination of julienned celery root in a rich mayonnaise/mustard dressing.
It’s that salad that’s the inspiration for my recipe today.
Instead of the heavy creamy dressing, i’ve substituted a light lemon-caper vinaigrette and also included celery, green onions and kale.
This salad is a great way to ring in spring and is ideal for those who love the fresh taste of celery.
CELERY ROOT SALAD
1 small celery root (celeriac) peeled and julienned (about 4 cups (1L))
3 stalks celery, very thinly sliced
1 cup (250 ml) celery leaves, chopped
1 cup (250 ml) of baby kale % cup (125 ml) parsley leaves
4 green onions, finely sliced Dressing
1 Tbsp. (15 ml) grainy Dijon mustard
1 tsp. (5 ml) lemon zest
3 Tbsp. (45 ml) lemon juice
1 Tbsp. (15 ml) chopped capers
4 Tbsp. (50 ml) extra virgin olive oil
Combine celery root, celery, celery leaves, kale, parsley and green onions in large bowl. Set aside.
Make dressing by combining mustard in small bowl along with lemon zest, lemon juice and capers.
Slowly whisk in olive oil until smooth and thick.
Add dressing to vegetables and toss well.
Season with salt and pepper if needed.
Transfer to salad bowl and serve.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published April 28, 2018. Enjoy!