Tuesday, June 17, 2008

Beauty and the Beast - Apple and Celeriac Salad

Apple and Celeriac Salad

Quick and bracing, fall flavors that
work for summer.

Granny Smith Apple

Celeriac (Celery Root)

Apple and Celeriac Salad with Walnut Shallot Vinaigrette - My own recipe



1 celeriac, the size of a large fist, about 5 ounces
1 large Granny Smith apple
Bowl of water with 1/4 cup white vinegar added


Slice off gnarled and leafy ends of celeriac and discard. Peel celeriac, then cut into matchsticks. Add to aciduated water to prevent browning. Peel and core apple, then cut into dice, adding it to the water with the celeriac. Set aside.

Walnut Shallot Vinaigrette

Walnut Shallot Vinaigrette


3 tablespoons walnut oil
2-3 tablespoons apple cider, red wine or white vinegar (start with 2 tablespoons)
¼ cup apple juice
1 tablespoon brown sugar
1 large shallot, peeled and finely chopped
1/4 – 1/2 teaspoon celery salt (start with 1/2 teaspoon)
A few cranks of black pepper


In a medium bowl whisk all ingredients together. Adjust vinegar, celery salt and/or pepper if necessary to your preferences.


Drain and blot dry the apple and celeriac. Divide into two bowls. Whisk vinaigrette one more time, then drizzle over each salad. Serve immediately. Serves 2. --

Apple and Celeriac Salad

This post is being submitted to Joanna of Joanna's Food, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this ever-popular weekly food-blogging event.

Been There, Done That ~

Asian Salad with Wasabi Vinaigrette
Lamb's Lettuce Salad with Raspberry Marmalade Vinaigrette
Simple Pearl Onion Salad

Other People's Eats ~

Gingery Mushroom Salad
Potato Radish Salad
Green Couscous with Celery Root


Lydia (The Perfect Pantry) said...

Celeriac -- so underused in my kitchen. Thanks for the reminder that there are other things to do with it than drown it in a mustard sauce. This salad looks delicious.

Asha said...

Celeriac!! Never heard of that, looks scary!!:D

Bet it tastes good, all ugly looking things do. "Don't judge by the cover"!:)

I love Jicama in salads too. I have Panzanella this week!:)

Ricki said...

I can't believe I've been using celery root for maybe 20 years and had no idea you could eat it raw!! This sounds so simple yet so declicious--that dressing! Can't wait to give this a go. Bookmarked!

Ann said...

What a great idea! I love the idea of the apple and celeriac together... the tastes and the crunch sound just perfect. Your dressing is also inspired.

Lori Lynn said...

Susan - Such a cute and clever name, beauty and the beast!

Love celery root, nice recipe.

Simona said...

There is so much beauty in what you make and in the way you present it: it's always a pleasure!

Evelin said...

For me the season for eating an apple-celeriac salad (in all forms possible) begins with the first apples in autumn and ends with the last ones we bring out from the basement in May. Your vinaigrette sounds delicious!

Jeena said...

Wonderful pictures. I went through a phase of using celeriacs a lot.

farida said...

This is quite an impressive creation! I have never combined the two ingredients together, but looks pretty inviting. Loved your vinaigrette recipe!

Suganya said...

I have recently ventured into flavored oils too. I find almond oil too delicate. The flavor is lost with other ingredients.

Suganya said...

Forgot to add, the vinaigrette is a killer. Both the recipe and the shot.

glamah16 said...

I love celeriac. You dont see it used much here in the US. The salad combo sounds awesome.

sra said...

The celeriac does look scary, but it also reminds me somewhat of a pineapple. I've heard of celeriac but till I saw this picture, I forgot I didn't really know what it looked like.

Cynthia said...

That vinaigrette sounds and looks delicious and one that can go with many things.

Sunshinemom said...

Never seen or heard of celeriac. Will have to google to find out more. The picture tells me how good the salad was!

Johanna said...

I live in hope that I will be brave enough to cook with the beastly looking celeriac but am still waiting for the moment I am inspired by a recipe and I see a nice celeriac - your photos of the lovely matchstick cross hatching would definitely inspire if I could just find a nice celeriac

Wendy said...

Amazing that something so beautiful has been made out of something so gnarly! Gorgeous pictures.

Dhanggit said...

oh i just love the sound of walnut shallot vinaigrette..sounds i could pour it anywhere i want and it willl taste heaven!! :-)

Vaishali said...

Susan, I've heard great things about celeriac but never cooked with it before. Thanks for the delicious recipe.
I've been away from blogging for a while while I visited India and hadn't seen your new look-- it's very, very classy.

giz said...

Isn't celeriac just the wierdest looking vegetable - yet most chefs swear by it.

Susan from Food Blogga said...

Well, you certainly gave that celeriac a make-over with this lovely recipe, Susan!

Dragon said...

Maybe its just me but doesn't celeriac look scary? I must admit that I haven’t ever cooked celeriac before. Although the walnut shallot vinaigrette might just convince me to try it. :)

Lucy said...

Oh, that spoon. Oh, that beautiful, sweet, sour, nutty dressing.

I think celeriac is fast becoming my favourite veg. You are right. Fist-sized is ideal - older and woodier and she becomes more beast than beauty!

noobcook said...

this is so beautiful, it looks all beauty to me ;)

Joanna said...

What a fabulous modern twist on a Waldorf salad


Nora B. said...

Beauty and the beast, indeed! A terrific observation, Susan. Your Walnut Shallot Vinaigrette appeals to me so much. I might have to substitute the oil with macadamia oil since that is what I have in my pantry.

Rosa said...

Love those pastel colors. And beastly celeriac is beautiful in its way, isn't it?

Shaun said...

Susan, lovie ~ While it is a little chilly for this salad just now, it is indeed possible to make it when the starch-heavy veggies get too much to take. I am in love with the dressing - a great use for that walnut oil, which really can't sit around for too long before going rancid. This salad looks both refreshing and deep in flavour.

Jyothsna said...

Now, now.. bloging makes me learn new things all the time! Like the vinaigrette!

Archana said...

So perfect, I love salads with apples and celery. Your picture are very apetizing. BTW, I am hosting a ONE DISH MEAL EVENT, I would love for you to participate. The details are in my site. Looking forward to an entry from you.

Susan said...

Thanks, Lydia. It *is* underused. Most cooks probably don’t know what to do w/ it. It’s also not that available that it becomes better known.
Asha – Thanks. Tastes and smells like strong celery, but has a texture like jicama. It’s quite good.
Ricki – Thanks. You don’t see many recipes for it that aren’t for boiling it into mush.
Thanks, Ann. It’s full of crunch.
Lori Lynn – Thanks!
Thank you, Simona. Glad you like it.
Evelin – Thank you. I’d love to have a basement someday where I can store my own apples through the cool season.
Thanks, Jeena. I’ll probably go through the phase as long as I can find them in the market, on occasion at best.
Farida – Thank you. Apples and celery are a common combo in European dining.
Suganya – Almond oil is very delicate. And thanks! I made some more vinaigrette for a romaine and pepper salad. It works w/ all kinds of greens.
Courtney – Thanks. Except for onions and carrots, the U.S. isn’t that fond of root vegetables, not like Europe is.
Sra – There are some vague textural similarities with pineapple and celeriac, but I think my photo errs on the side of flattery for the old witch. : D
Thank, Cynthia. Good to see you.
Thank you, Sunshine Mom! Many people haven’t heard of it.
Johanna – Thanks. If you wait to find a “nice” celeriac, you will wait forever. As long as it is a small one, it is easy enough to lop the gnarls off and peel its skin. It’s a quick and easy transformation.
Thank you, Wendy. It turns into a swan.
Dhanngit – Thanks. It is a snappy little dressing.
Thank you, Vaishali. It’s very good to see you.
Giz – Welcome! Yes, celeriac is weird but wonderful.
Thanks, Susan. An extreme makeover. : D
Dragon – Scary for Halloween, yes, but easy enough to tame. The dressing is good on even the prettiest greens.: )
Lucy – I have a clutch of those spoons in different colors, purchased years ago.

Celeriac would become more of a favorite w/ me if it wasn’t so hard to come by.
Thanks, dear Wiffy!
Joanna – Thanks. Hold the mayo!
Thank you, Nora. Macadamian nut oil sounds lovely, but I do not have any…yet. : )
Rosa – Thanks. Yes, there is great, though unconventional, beauty in celeriac. Not everyone would recognize it, but I’m glad you do.
Shaun – Our eating habits are governed by mood and whim probably more than season around here. We eat salad, soup and ice cream all year long. In keeping w/ cool climes, this dressing would work with tiny boiled potatoes or beets. All of my nut oils are refrigerated; I don’t use them enough, yet do not want to risk spoilage. They are very pricey.
Jyothsna – It’s one of my favorite aspects of blogging, too. So, then celeriac is not new to you? : D
Hi, Archana. Thank you. I hope to be able to participate in your event. I am a big fan of one-dish cooking.

Mevrouw Cupcake said...

Your vinaigrette looks fabulous...

Meg Wolff said...

Beauty and the beast is so appropriate for the apple and the celeriac! A very nice combination for your vinaigrette.

Richa said...

hi Susan, how hv u been? ur vinaigrette sounds great & i like the matchstick cut, very chic!

Bonbon Oiseau said...

This looks wonderful. I'm going to make it tonight!

TBC said...

I saw Alton Brown's celery episode 2 days back, so I now know what celeriac is.:D

The vinaigrette looks and sounds fantastic!

Astra Libris said...

I love the title of your post! :-) Your walnut vinegarette sounds positively heavenly... and, as always, your photos are incredibly inspiring!

Apologies for my belated answer to your excellent gumbo question... The short answer is, that file gumbo and okra gumbo are often fixed as separate dishes because both file and okra have thickening properties, and both together would become really really thick... (especially if you want to use lots of roux like we do :-) Some people do, though, fix okra gumbo and serve file on the side at the table for flavoring. Your question is such an awesome one that I'd like to use it as the basis for a post - would you mind if I referenced you?

Thank you, as always, for your inspiring posts - and your thought-provoking comments on my blog! Both are greatly appreciated!

Kevin said...

That salad looks good. I have been wanting to try celeriac. I like the sound of that walnut dressing.

We Are Never Full said...

to me that vinaigrette is the winner here - i'm going to give it a try!

Jude said...

Your photography is good stuff.. I'll also have to say that the vinaigrette is sounding really good right now.

Jo. said...

yum, yum, yum. Sooooo great lunch option :-)

Amy said...

I've never used celeriac before! I may have to hunt some down so I can try this delicious sounding recipe.

Jeanne said...

Mmmm, celeriac - looks like a Star Wars villian and tastes like heaven. I love the flavours in this salad! Over at Chez CookSister, we are on a bit of a celeriac remoulade binge at the moment - can't get enough of the stuff!