If you’re wondering what to do with your beautiful CSA celery root, look no further! This slaw combines julienned celery root with fennel and tart sweet green apple, tossing them together with fresh herbs and a punchy dressing to create a totally unique slaw to enjoy all summer long.
Serves 8
Recipe adapted from www.shelovesbiscotti.com
Ingredients
- 1 medium celery root (approximately 1 pound), peeled and grated or julienned
- 1 Tablespoon honey
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 medium fennel bulb, trimmed and thinly sliced or julienned
- 4-5 ribs celery, thinly sliced on a diagonal
- 2 Tablespoons celery leaves, chopped
- ½ cup flat leaf parsley, finely chopped
- 2 Tablespoons fresh tarragon, chopped
- 2 green apples, cored and julienned
Vinaigrette
- ½ cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- Salt and pepper, to taste
Method
- In a large mixing bowl, combine the julienned celery root with the honey, lemon juice and salt. Toss together until combined and allow to stand for 15 minutes. Then, strain and gently squeeze to remove most of the excess liquid.
- Combine the celery root, fennel, celery, celery leaves, parsley, tarragon and apple.
- Whisk together the vinaigrette ingredients and add to the slaw ingredients. Toss until well combined. Season with salt and pepper to taste.
- Serve immediately.