Celery Root Salad

There it was, tucked in a top corner of the produce shelf, as if no one would want it: celery root. It’s not the prettiest vegetable, especially when more colorful things like yellow and orange cherry tomatoes beckon. Or more sensuous things like glossy poblano peppers. But it does have flavor and crunch, and this underdog comes alive given just half a chance.

What You Need for This Celery Root Salad

Pick up two modest sized celery roots next time you see them. Grate and toss them in this full-flavored Vadouvan dressing. You won’t regret it.

We recommend buying a container of Vadouvan from NYC’s La Boîte aux Epices. Their truly amazing spice mixes are delicious, and every flavor they offer is worth exploring.

Celery Root Salad with Vadouvan Dressing

---

• Author: Keith Recker

Print Recipe

Description

This celery root salad is crisp, refreshing, and tossed in a fragrant Vadouvan spice dressing. With carrots, garlic, and optional chicken.

---

Ingredients

Scale 1x2x3x

• 2 celery roots, washed, peeled and grated
• 4 carrots, peeled and grated
• 4 cloves of garlic, peeled and minced fine
• 1/3 cup white balsamic vinegar
• 1/3 cup avocado oil (or good quality olive oil)
• 2 tsp Vadouvan
• 1 tsp salt
• 1 tsp black pepper
• 2 cup shredded chicken (poached or grilled)…optional!

- Advertisement -

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place all elements in a large salad bowl. Toss vigorously.
2. Let marinate in refrigerator for 45 minutes. Enjoy!

Recipe and Styling by Keith Recker

Subscribe to TABLE Magazine’s print edition.