📝 About This Recipe
A cornerstone of the German 'Beilagensalat' tradition, this refined celeriac salad transforms the humble, earthy root into a bright, crunchy, and sophisticated side dish. Blanched to perfection to remove bitterness while retaining a satisfying bite, the julienned celery root is tossed in a tangy, creamy vinaigrette infused with mustard and fresh herbs. It is the ultimate refreshing accompaniment to hearty roasts, Schnitzel, or a rustic evening 'Abendbrot'.
🥗 Ingredients
The Star Vegetable
- 800 grams Celeriac (Celery Root) (approx. 1 large bulb, peeled and julienned)
- 2 tablespoons Lemon Juice (for the blanching water to prevent browning)
- 1 teaspoon Salt (for the blanching water)
The Classic Vinaigrette
- 4 tablespoons Apple Cider Vinegar (high quality, natural)
- 5 tablespoons Neutral Oil (such as rapeseed or sunflower oil)
- 1 tablespoon German Mustard (medium-hot (mittelscharf))
- 2 tablespoons Sour Cream or Schmand (for a touch of creaminess)
- 1 teaspoon Sugar (to balance the acidity)
- 4 tablespoons Vegetable Broth (warm, to help the flavors meld)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Aromatics and Garnish
- 1/2 small Red Onion (very finely diced)
- 1/2 bunch Fresh Parsley (finely chopped)
- 30 grams Walnut Halves (toasted and roughly chopped for crunch)
- 1/2 piece Apple (tart variety like Granny Smith, julienned (optional))
👨🍳 Instructions
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1
Begin by preparing the celeriac. Use a sharp knife to slice off the top and bottom of the root, then carefully carve away the thick, gnarly skin until only the creamy white flesh remains.
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2
Cut the celeriac into thin slices (about 3mm), then stack them and cut into fine matchsticks (julienne). Alternatively, use a mandoline or the coarse shredding attachment of a food processor for speed.
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3
Bring a large pot of water to a boil. Add 1 teaspoon of salt and 2 tablespoons of lemon juice; the acid ensures the celeriac stays white rather than turning grey.
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4
Blanch the celeriac julienne in the boiling water for exactly 3 to 5 minutes. You want them to lose their raw 'dirt' flavor but maintain a distinct 'al dente' crunch.
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5
Immediately drain the celeriac into a colander and rinse under cold running water (shocking) to stop the cooking process. Drain thoroughly and pat dry with a clean kitchen towel.
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6
In a large mixing bowl, whisk together the apple cider vinegar, warm vegetable broth, sugar, mustard, salt, and pepper until the sugar has dissolved.
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7
Slowly whisk in the oil and sour cream until the dressing is emulsified and creamy.
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8
Add the finely diced red onion and the julienned apple (if using) to the dressing, stirring to coat.
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9
Fold in the blanched and dried celeriac matchsticks, ensuring every strand is well-coated in the vinaigrette.
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10
Cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes. This 'resting' time is crucial as the celeriac absorbs the flavors of the dressing.
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11
Just before serving, give the salad a final toss. Taste and adjust seasoning with an extra pinch of salt or a splash of vinegar if needed.
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12
Transfer to a serving bowl and garnish generously with the chopped fresh parsley and toasted walnuts for a beautiful contrast in texture and color.
💡 Chef's Tips
For the best texture, ensure the celeriac is cut into uniform matchsticks so they cook evenly during the brief blanching. Always shock the celeriac in ice water after blanching to preserve that bright white color and crisp texture. If you prefer a vegan version, simply omit the sour cream or replace it with a spoonful of vegan yogurt; the mustard and oil provide plenty of body. Make this a day ahead! The flavors actually improve after sitting overnight in the fridge. Don't skip the sugar; it is essential for balancing the potent earthy notes of the root and the acidity of the vinegar.
🍽️ Serving Suggestions
Serve alongside a classic Wiener Schnitzel with a wedge of lemon. Pair with a crisp German Riesling or a cold Pilsner beer. Include it as part of a 'Brotzeit' platter with rye bread, cured meats, and pickles. It makes an excellent refreshing side for roasted pork loin or Sauerbraten. Use leftovers as a crunchy topping for a smoked trout or salmon salad.