1 Picture
Ingredients
- Lemon cardamom dressing:
- 1 pound celery root
- 1/2 red onion (2 1/2 ounces)
- 2 crisp, tart apples (such as Gala; 6 to 7 ounces each)
- 2 ribs celery (4 ounces), cleaned, cut on the bias 1/4 inch thick
- 5 to 6 dates (3 ounces total), halved, pits removed, cut into 1/4-inch pieces
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 ounce mint leaves (about 1/4 cup), cut chiffonade
- Zest of 1/2 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup mayonnaise
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cayenne pepper
Details
Servings 1
Adapted from jsonline.com
Preparation
Step 1
Prepare lemon cardamom dressing: Combine lemon zest and juice in a small saucepan and reduce to 1 tablespoon liquid. Bring to room temperature, then add remaining ingredients and mix well.
Peel celery root to yield 10 ounces. Cut celery root into ¼-inch slices, then cut slices into 1½-inch julienne. Place in a large bowl.
Peel and core onion, then slice very thin. Rinse under hot water, then in cold, and drain. Add to celery root in bowl.
Cut apples in half, core, cut into quarters and then cut each quarter into ¼-inch-thick slices from stem to bottom. Add to vegetables in bowl.
Add celery, dates, salt, pepper and mint. Mix in reserved dressing. Toss well, chill in refrigerator and serve chilled.
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