Waldorf salad with celery root
American cuisine · Food Wishes · ♥ 5K likes · 172.3K views · 31 min video
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Read about celery root in the BrightCulinary Book
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Ingredients
Method
Techniques
- celery root
- cold water
Cut the top and bottom off the celery root and shave off the skin with a knife; cut into quarter-inch slices, sticks and then cubes; hold in cold water to hydrate them.
- walnut pieces
Toast a handful of walnut pieces in a dry pan over medium heat, tossing until they smell toasted and turn a little golden, not dark brown or they turn bitter; cool on a plate.
- 3 parts mayonnaise
- 1 parts sour cream or creme fraiche
- sugar
- salt
- freshly ground black pepper
- cayenne
- ½ whole lemon
- tarragon
Dressing: three parts mayonnaise to one part sour cream or creme fraiche, a couple pinches of sugar, a pinch of salt, black pepper, a touch of cayenne, the juice of half a lemon and chopped tarragon; whisk and taste.
- fresh apples
Quarter the apples, cut out the core with one cut at about 45 degrees, slice lengthwise and chunk.
- seedless green grapes
Toss the apples with the well-drained celery root, quartered seedless green grapes and the walnuts; add the dressing a little at a time until coated but not swimming, and taste.
Serve immediately or refrigerate up to 24 hours; garnish with sliced grapes and extra walnuts.