Celery Root Salad

18 February 2014

Celery root, or celeriac, is the hero of the story about ugly winter vegetables that don’t take much to make into a beautiful dish. This salad highlights the uniquely toothsome and crunchy texture it has raw.Serves 4 to 6(Adapted from Walrus and the Carpenter in Seattle)


2 medium sized celery roots
1/3 Cup crème fraiche
1 Tbsp finely chopped shallot
2 Tablespoons Olive Oil
1 Tablespoon apple cider vinegar
1 teaspoon dijon mustard
¼ cup toasted pecans
3 Tbsp pomegranate seeds
Pomegranate molasses
Salt and pepper
Celery leaves (or parsley)

Peel celery roots. Using your peeler slice off wide ribbons. Place in cold water and set aside. Mix crème fraiche, oil, vinegar and mustard. Add salt and pepper to taste. Toss celery root ribbons with crème fraiche dressing and pecans, transfer to a serving plate. Top with a generous drizzle of pomegranate molasses and pomegranate seeds. Garnish with celery leaves or parsley, and serve.