Celeriac and Apple Salad with Lemon Garlic Dressing

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 0 mins

A different kind of slaw, with celeriac combining the crispness of cabbage and the flavor of celery.

apple salad
Mark Boughton Photography / styling by Teresa Blackburn


2 cloves garlic
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil 
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
1/4 teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves, optional


  1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
  2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves.

Recipe by Chef Jon Ashton.



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