Celery Salad with Celery Root and Horseradish

By danyell923

Recipes & Menus | recipes

Celery Salad with Celery Root and Horseradish
Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

6 servings

Recipe from The Bistrol in Chicago

Photograph by Romulo Yanes

January 2013

Ingredients

• 1 medium celery root (about 1 pound)
• 10 large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
• 1 small shallot, thinly sliced into rings
• 1 tablespoon finely grated lemon zest
• 1 tablespoon prepared horseradish
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 cup (packed) flat-leaf parsley leaves

Preparation

Step 1

Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.

Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.

Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.