Refreshing Apple and Two Celery Salad for the Wintertime Blues Recipe on Food52


Refreshing Apple and Two Celery Salad for the Wintertime Blues

August 20, 2019
0 Ratings
Author Notes

I think apples and celery go together like peanut butter and jelly. And I think apples and fennel go together like chocolate chip cookies and milk. So I decided to see what it would be like to combine all three and use both celery stalks and celery root, also known as celeriac. Since they're all roughly the same color, I prepped each of them into distinctly different shapes using a grater, mandoline and different slicing approaches. I wanted this to be a light side salad that would perk up a meal and perk up a cloudy, dreary, cold January day. So I put together a dressing that uses citrus juice, honey and a little cider vinegar to provide some depth. For herbs, I went with chervil and chives to provide some accents. You can eat this salad right away, but it gets better if you give the veggies a little sitting time in the dressing in the frig. —TheWimpyVegetarian

  • Serves 4 small salads, but can be easily expanded
  • Citrus Honey Dressing
  • 2 tablespoon(s) freshly squeezed lemon juice
  • 1 tablespoon(s) freshly squeezed juice from clementines (or navel oranges)
  • 2 tablespoon(s) honey
  • 1 teaspoon(s) apple cider vinegar
  • pinch salt
  • 1 tablespoon(s) good quality olive oil
  • Apple and Two Celery Salad
  • 1 large Granny Smith apple, peeled, cored and cut into thin matchsticks
  • 1 small celery root
  • 2 stalks celery
  • 1 small bulb fennel (optional)
  • 1 tablespoon(s) chervil, chopped
  • 1 tablespoon(s) chives, minced
  • 2 teaspoon(s) red onion, small dice
In This Recipe
  1. Citrus Honey Dressing
  2. Mix together all ingredients except the olive oil and whisk until the honey is completely absorbed into the juices and vinegar. Add the olive oil while whisking. Set aside until the salad is made.
  1. Apple and Two Celery Salad
  2. Peel the celery root with a sharp knife, removing the dirty outter covering and the first layer of surface, much of which may be pocked. Grate the celery root using a coarse, large holed grater. Sprinkle with a very light spritz of lemon juice and toss. You need 2/3 cup grated for the salad. Add to the apple matchsticks in a medium bowl.
  3. Thinly slice the celery stalks. I sliced them at an angle to give it a different shape in the salad. You should end up with about 2/3 cup of sliced celery. Add to the bowl with the celery root and apple.
  4. Slice off the bottom of the fennel root and remove any discolored outer stalks. Slice the remaining bulb on a mandoline, selecting the thinest slices possible. You should end up with about 1/3 cup for the salad. Add to the bowl with the other vegetables. (Don't care for fennel? No worries, just leave it out since it just gives a suggestion of fennel in the salad.)
  5. Toss the veggies together with the chervil, chives and red onion. Add the dressing and toss well. Refrigerate for 1 hour, ideally, so that the flavors have time to penetrate the veggies.
  6. Enjoy!

See what other Food52ers are saying.

  • thirschfeld
  • lastnightsdinner
  • cowgirlculture
  • MyCommunalTable
  • TheWimpyVegetarian

    16 Reviews

    thirschfeld January 15, 2011
    as I would have guessed, looks fabulous
    Author Comment
    TheWimpyVegetarian January 15, 2011
    Thanks so much, Tom! And your Bar Salad looks just amazing!
    lastnightsdinner January 15, 2011
    Perfect. This is my kind of salad - love fennel, celery root, and especially the woefully underappreciated chervil!
    Author Comment
    TheWimpyVegetarian January 15, 2011
    Thanks LND!! I don't see chervil used much and I love it in salads like this. You're right - the poor little guy is totally unappreciated!
    cowgirlculture January 13, 2011
    Looks yummy and love the dish!
    Author Comment
    TheWimpyVegetarian January 14, 2011
    Thanks so much cowgirlculture! Hope you try it!
    MyCommunalTable January 13, 2011
    Love the honey and clementine juice in the dressing. Fennel is another great touch. Bravo!
    Author Comment
    TheWimpyVegetarian January 13, 2011
    Thanks MCT! I use a honey clementine dressing on a massaged kale salad i do too. I love the combo!
    Author Comment
    TheWimpyVegetarian January 12, 2011
    Thanks Sagegreen! I like the contrasting textures they provide.
    Sagegreen January 12, 2011
    Love your use of two celeries!
    lapadia January 10, 2011
    So many of my favorite flavors combined together, love this!
    Author Comment
    TheWimpyVegetarian January 10, 2011
    Thanks lapadia!! Hope you like it if you try it!
    Lizthechef January 10, 2011
    Looks delicious, as usual!
    Author Comment
    TheWimpyVegetarian January 10, 2011
    Thanks so much Liz!!
    drbabs January 9, 2011
    Author Comment
    TheWimpyVegetarian January 9, 2011
    Thanks drbabs!