Cooked Knob Celery Salad
Elevate your salad game with this Cooked Knob Celery Salad, a delightful combination of textures and flavors that's both refreshing and satisfying. Featuring tender, perfectly cooked knob celery (celeriac) paired with the crunch of toasted walnuts and the brightness of fresh parsley, this salad is tossed in a zesty homemade dressing made with tangy lemon juice, smooth Dijon mustard, a hint of honey, and rich olive oil. Simple yet sophisticated, this dish is ready in just 35 minutes and makes for an elegant appetizer or a unique side dish. Serve it immediately for a light, crisp bite or let it chill to intensify the harmonious flavors. Perfect for fans of celeriac recipes, healthy salads, and vibrant vegetarian dishes, this recipe is a great way to showcase this underrated root vegetable.
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Recipe Information
Ingredients
- 1 large bulb knob celery (celeriac)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups walnuts, toasted and chopped
Instructions
Peel the knob celery and cut it into evenly sized cubes, about 1 inch in size.
Bring a medium-sized pot of salted water to a boil. Add the knob celery cubes and cook for 10-15 minutes, or until tender when pierced with a fork.
Drain the cooked celery and rinse with cold water to cool it down. Set aside to allow any excess water to drain off.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
Place the cooked and cooled knob celery cubes in a large mixing bowl. Add the chopped parsley and toasted walnuts.
Pour the dressing over the celery mixture and gently toss until everything is evenly coated.
Taste the salad and adjust seasoning if necessary.
Transfer the salad to a serving dish and serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 18.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
