Preparation
- 1
Peel the tough outer skin off the celery root.
- 2
Cut the peeled celery root into bite-sized rectangular pieces.
Simple & Tangy Celery Root Salad
25 min·43 Views
Looking for a light, refreshing, and incredibly easy side dish? This simple celery root (celeriac) salad features tender bite-sized pieces tossed in a bright, zesty olive oil and lemon vinaigrette. It takes just a few basic ingredients and makes the perfect healthy, naturally vegan accompaniment to almost any meal.
Allergens
346kcal
4 Portions · 396 g
Protein
5 g
Carbohydrates
10 g
Fat
28 g
Fiber
12 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Celery Root1
- Lemon Slice1 slice
- Sugar1 teaspoon
- Extra-Virgin Olive Oil2 tablespoons
- Apple Cider Vinegar1 tablespoon
- Fresh Lemon Juice1 dash
- Salt1
- Black Pepper1
Cooking
- 3
Fill a medium pot with water and bring it to a boil.
- 4
Drop the sugar and the lemon slice into the boiling water.
- 5
Add the celery root pieces to the pot.
- 6
Boil until the pieces are tender but not mushy (usually about 10 to 15 minutes, depending on the size).
15 min - 7
Drain the celery root using a colander.
- 8
Discard the boiled lemon slice.
Dressing and Finishing
- 9
Transfer the warm celery root pieces to a serving bowl.
- 10
Drizzle the olive oil, vinegar, and a dash of fresh lemon juice over the vegetables.
- 11
Season generously with salt and freshly ground black pepper.
- 12
Toss everything gently to coat the pieces evenly.
- 13
Let the salad rest for a few minutes to absorb the flavors before serving. You can also finish with a sprinkle of fresh parsley for extra color.
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