+
0 (0)

Salads, Vegetarian

Celery root salad with carrot top vinaigrette

Celery root salad with carrot top vinaigrette
Los Angeles Times

I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer "yes," as I always have except for that brief period ... Read more

Total time: 20 minutes | Serves 4
  • 1 (1 1/4 - to 1 1/2 -pound) celery root
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon minced garlic
  • 2 tablespoons chopped carrot tops
  • 1/4 teaspoon salt

Step 1Peel the celery root with a large chef's knife. Cut it in half, then cut each half in thin slices. Stack the slices and cut them into thin rectangular sticks. It's easiest to do this in 3 or 4 batches. Place in a mixing bowl.

Step 2Combine the olive oil, lemon juice and garlic in a blender and puree at high speed until emulsified, about 30 seconds. Add the carrot tops and the salt and puree just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds. Taste and add more salt if necessary.

Step 3Pour the dressing over the celery root and stir gently to combine. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks.

Step 4Transfer to a serving bowl. This salad can be made up to an hour in advance and held at room temperature. The celery root will soften slightly and become silkier.


HAVE YOU TRIED


Pochas (White beans with chorizo and pork riblets)
Pochas (White beans with chorizo and pork riblets)

Thelma Collins' corn pudding
Thelma Collins' corn pudding

Chicken liver pate
Chicken liver pate

Caldo verde
Caldo verde

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Beet and burrata salad
Kale and wild rice salad with raisins and walnuts
Cherry and apricot fruit salad
Heather's caponata