Celery Root Salad with Red Onion, Mint, Orange, and Fennel Seed

Name: Celery Root Salad with Red Onion, Mint, Orange, and Fennel Seed
Yield: Serves 4 to 6 as a side dish
Ingredients: 2 tablespoons, lemon juice; 1 1/2 tablespoons, Dijon mustard; 1 teaspoon, honey; 1/2 teaspoon, table salt; 3 tablespoons, vegetable oil, or canola oil; 3 tablespoons, sour cream; 1 , medium celery root (13 - 14 ounces), peeled and rinsed; 1/2 , medium tart apple, cored and peeled; 2 tablespoons, finely chopped red onion; 2 teaspoons, minced fresh parsley leaves; 2 teaspoons, minced fresh tarragon leaves (optional); 2 teaspoons, minced fresh mint leaves; 1/2 teaspoon, grated orange zest; 1 teaspoon, fennel seed

0 comments

Appears in Cook's Illustrated March/April 1999

We discover how to avoid the twin problems of these salads--blandness and a dressing that overpowers the celery root--and also figure out the best way to grate this vegetable.

SERVES4 to 6 as a side dish

TIME20 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

We wanted our celery root salad recipe to maintain the vegetable's pristine white appearance; its crunchy, coleslaw-like texture; and (most important) its refreshing herbal flavor, which combines the tastes of of mint, anise, mild radish, a...

This is a members' feature.