Author Notes: In our family we love to use celery root in many dishes raw, cooked, and roasted, in soups, salads and especially in pickling brines for tomatoes and watermelon.
I serve this delicious and healthy salad or slow as a first course or a light side dish for chicken, boiled meat, poached salmon. It is perfect, when eaten with a sandwich or a Panini for lunch.
Napa can substitute Savoy cabbage in this salad because it has a similar delicate texture.
I use toasted walnuts instead of walnut oil for a more natural flavor and because walnut oil, even in small amounts and very fresh, taste to me stale.
It would wonderful (to chopp-up), if the celery root you use, is young and has fresh sprouts and leaves, which add texture and fresh taste.
For the Salad
- • 1 medium head Savoy Cabbage, cut in half and thinly sliced
- • 1 medium Celery root, peeled and grated on the large holes side of a grater or chopped in matchstick size
- • 1 large English or 3 small young, fresh Persian cucumbers, peeled, cut in half, seeded and sliced in half-moon thin slices
- • 2 tablespoons celery or parsley leaves coarsely chopped
- • 1 big pinch of salt
For the Walnut Vinaigrette
- • 1/2 cup toasted walnuts, chopped
- • 2 garlic cloves chopped
- • 1 1/2 tablespoons white wine or champagne vinegar
- • 1/3 cup canola oil
- • 1 teaspoon salt
- • 1/2 teaspoon freshly ground black pepper
- • Zest and juice of 1 lemon
- In a large mixing bowl combine cabbage, celery root, cucumber and a large pinch of salt. Transfer to a large colander, place on top of the bowl and refrigerate for about 1 hour to drain-of the excess liquid.
- In a mortar and pestle or mini processor crush walnuts and garlic, salt, pepper and lemon zest until it becomes a homogeneous mixture.
- Whisk in vinegar and oil, taste and if needed add more salt and pepper. Squeeze some more lemon juice right before serving to brighten the flavor.
- To assemble the salad: Get out the salad from refrigerator, discard the accumulated liquid and return to mixing bowl.
- Pour walnut vinaigrette over vegetables, add celery or parsley leaves and gently toss the salad.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Dish in the Raw