Raw Celery Root with Apple, Caraway, and Horseradish
Adapted slightly from the forthcoming release of The Complete Vegetarian Cookbook and the fine folks at America’s Test Kitchen. The cookbook offers a shortcut to preparing the celery root by running it through the blade setting on your food processor. I found that the salad held up better the next day with the matchstick preparation. ATK is giving away one copy of The Complete Vegetarian Cookbook to Happyolks reader. Leave a comment with the best thing you’ve read or watched recently and you’ll be entered to win. Giveaway will end 3/4.
- Juice of one lemon
- 2 Tbsp Dijon mustard
- 1 Tsp honey
- 3-4 Tbsp olive oil
- 4 Tbsp sour cream or Greek yogurt
- 3 Celery root, peeled
- 1 Crisp apple
- 6 scallions, sliced at a bias
- 1 cup fresh parsley leaves
- 25 sprigs tarragon leaves
- 1 tsp caraway seeds
- 2 heaping teaspoons prepared horseradish
Whisk lemon juice, mustard, honey, and salt in a medium bowl. Whisking constantly, drizzle in oil. Add sour cream last, stir to combine, and then set aside.
Clean and peel celery root. To create matchsticks, place halved root on the cutting board and cut a slice to a ⅛ inch thickness at a bias. Continue cutting, maintaining a wide bias through the whole root. Repeat with remaining half, then again with the two remaining prepped roots. Create a stack of two or three slices. If you are doing this for the first time you may want to start with a single slice just to get comfortable with the method and as you practice a bit you can start stacking. Cut across the celery root, lengthwise. The thickness we’re aiming for, again, is ⅛ inch. Repeat with remaining slices. Place celery root in a large bowl. Repeat this technique with the apple and add to the bowl of prepped celery root.
Stir in dressing immediately after creating your matchsticks to prevent browning. Add scallions, parsley, tarragon, caraway seeds, and horseradish. Stir to combine, adding more greens or if things feel a bit sparse. Season with salt and pepper to taste.