Best 3 Celery Root And Apple Salad With Hazelnut Vinaigrette Recipes

Indulge in a symphony of flavors with our tantalizing Celery Root and Apple Salad with Hazelnut Vinaigrette. This refreshing and crunchy salad showcases the unique texture of celery root and the sweet crispness of apples, harmoniously combined with a tangy and nutty dressing.

Accompanying this main recipe, we also present a delightful Celery Root and Celeriac Remoulade, a creamy and flavorful dip that pairs perfectly with raw vegetables, chips, or as a spread for sandwiches. Additionally, discover our delectable Celery Root and Potato Gratin, a comforting and hearty casserole where celery root and potatoes are baked in a creamy sauce, topped with a golden crust.

For those seeking a zesty and invigorating twist, our Celery Root and Avocado Salad with Lemon-Tahini Dressing is a must-try. The vibrant flavors of lemon and tahini complement the earthy celery root and creamy avocado, creating a refreshing and satisfying salad.

Finally, our Celery Root Fries with Garlic Aioli Dipping Sauce offer a fun and crispy alternative to traditional fries. These oven-baked celery root fries are golden brown and perfectly seasoned, served with a creamy and flavorful garlic aioli dipping sauce.

Embark on a culinary journey and relish the versatility of celery root through these exceptional recipes.

Let's cook with our recipes!

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

Celery Root, Apple & Walnut Salad With Parmesan image

A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 shallot, peeled, minced
1/4 cup apple cider vinegar
salt, to taste
3/4 cup extra virgin olive oil
3 tablespoons truffle oil
2 celery root, medium sized, peeled and julienned
2 granny smith apples, medium sized, julienned
3 ounces walnuts, toasted and roughly chopped
20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
5 ounces parmesan cheese, shaved

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.

Nutrition Facts : Calories 704.4, Fat 64.7, SaturatedFat 13.1, Cholesterol 31.2, Sodium 548.8, Carbohydrate 17.8, Fiber 3.8, Sugar 10.4, Protein 17.3

CELERY SALAD WITH APPLES AND BLUE CHEESE

Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

Tips:

Choose the right celery root: Look for celery roots that are firm and heavy for their size. Avoid any that are soft or have blemishes.
Peel the celery root correctly: Use a sharp knife to carefully peel the celery root. Be sure to remove all of the tough outer skin.
Slice the celery root evenly: Use a mandoline or sharp knife to slice the celery root into thin, even slices. This will help ensure that the salad cooks evenly.
Don't overcook the celery root: Celery root should be tender but still slightly crunchy. Overcooking will make it mushy.
Make the dressing in advance: The hazelnut vinaigrette can be made up to 2 days in advance. This will allow the flavors to meld and develop.
Serve the salad immediately: Celery root salad is best served immediately after it is made. The longer it sits, the more the celery root will absorb the dressing and become soft.

Conclusion:

Celery root and apple salad with hazelnut vinaigrette is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its unique flavor and texture, celery root is a great addition to any salad. The hazelnut vinaigrette adds a nutty flavor and richness that complements the celery root and apple perfectly. This salad is sure to be a hit at your next gathering!