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Celery Root & Apple Salad
Serves 4 | Prep Time: 15 minutes | Cook Time: none (adjust if serving with a protein)
A seasonal and nutrient rich salad to enjoy all fall. I love to serve this with a grilled pork chop.
Ingredients
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon or horseradish mustard
- 1 teaspoon honey
- 1/2 cup olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 8 cups torn red leaf lettuce (from about 1 head)
- 4 cups torn frisée (from about 1 head)
- 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
- 1 apple, (such as Honey Crisp, Jonagold or Mutsu) cut into matchsticks
- 2 ounces Pecorino, shaved
- 1/2 cup chopped toasted walnuts
- Flaky sea salt
Chef Tips
For the most vibrant frisée, look for lots of white and light green parts where possible. If you can’t find fresh frisée look for escarole.
Preparation
Step 1
Whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream): this can be done with a sticker blender if you happen to have one. Season with kosher salt and pepper.
Step 2
Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three to four tablespoons of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper. Serve as is to save on some dishwashing or place into your favorite bowl. Enjoy!
