Best Celery Root Apple Salad Recipes

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

Steps:

• To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
• About 10 minutes before serving, combine the celery roots and apples in a large bowl.
• Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
• Add half the cheese and gently toss.
• Garnish the salad with the remaining cheese. Serve immediately.
• NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

APPLE, CELERY ROOT AND GRUYERE SALAD

Steps:

• Cut cheese into matchsticks and put in a large bowl.
• Peel celery root and apples and cut into matchsticks.
• Add celery root, apples, and lemon juice to cheese, tossing gently.
• In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
• Slaw may be made 1 day ahead and chilled, covered.
• Add additional horseradish to taste before serving if necessary.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT

Steps:

• Put watercress and frisée in a large serving bowl.
• Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
• Toss salad with vinaigrette and salt and pepper to taste.

PORK CHOP WITH APPLE AND CELERY ROOT SALAD

Steps:

• Pork chop:
• Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
• Let pork chop sit at room temperature at least 1 hour for even roasting.
• Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
• Salad and assembly:
• While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
• Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
• Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

SLOW SMOKED CURRIED SALMON WITH CELERY ROOT PUREE AND APPLE AND CELERY ROOT SALAD

Steps:

• Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine.
• Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely.
• Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm.
• Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside.
• Preheat the oven to 250 degrees F.
• Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes.
• To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings.

CELERY ROOT & APPLE SALAD W HAZELNUT VINAIGRETTE

Steps:

• Vinaigrette: Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil & olive oil. Salad: Combine celery root, fennel, and apple in large bowl. Toss with Vinaigrette. Top w Parmesan. Drizzle w add'l hazelnut oil, if desired.

CELERY ROOT, APPLE AND RADICHIO SALAD

Steps:

• 1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside. 2. Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside. 3. Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife . Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside. 4. Thinly slice the celery stalks on a mandoline or with a sharp kife and toss with the celery root and apples. 5. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. 6. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.

CELERY ROOT APPLE SALAD

Steps:

• In a medium bowl, whisk the vinegar, mustard, honey, oil, creme fraiche or sour cream, salt, and pepper until smooth. Set aside. Using a food processor with the coarse shredding disk or a coarse hand grater, grate the apple and celery root and immediately toss with the prepared dressing. Add the shallot and parsley and stir. Adjust seasonings, cover the bowl, refrigerate until chilled, and serve.