Celery Root Salad with Orange, Pear and Pomegranate

Give yourself a generous dose of vitamin C with this beautiful salad. Citrusy, refreshing and a bit tangy thanks to Dijon mustard in the dressing. Give it a try!Celery Root Salad with pomegranate and orange

Celery root is considered an underdog in the world of vegetables. Brownish on the outside, yellowish on the inside and with its bulky appearance, celery root doesn’t necessary awaken our imagination leading us into a culinary journey. In many European countries celery root is most commonly used in soups. Celery stalks, such a staple in American households, are hardly ever used there. I don’t think I ever had a celery stalk before coming to the United States! How crazy is that?!

This salad is very refreshing and wonderfully crunchy. It combines celery root with Asian pear, orange and pomegranate seeds. I’m using a Honey Dijon dressing to compliment the flavors.

celery root, orange, pomegranate, mustard seeds

Start the salad by preparing the celery root. Using a rather solid knife cut off the top and bottom part of the celery root. You may have to cut off as much as 1 inch off the bottom to get rid of some of the roots. Next, cut the celery root in half lengthwise. Using a vegetable peeler or sharp knife cut off the thick skin. When exposed to the air, celery root will darken just as avocado will, so try to work relatively fast now. Using a mandoline with a julienne attachment or sharp knife cut the root into matchsticks. Place the cut celery root into a bowl and squeeze a little bit of lemon juice over it and stir to prevent darkening.

celery root, wholeIMG_2599

IMG_2603IMG_2622

Once the celery root is cut, prepare the pear in a similar way. Peel, cut in half and then into matchsticks. Add to the bowl with celery and gently combine.
The orange in this salad is very refreshing and adds such a nice touch of color. I like to use a Navel orange here because it is sweeter than Cara Cara or Blood Orange but feel free to experiment. Prepare the orange by cutting off the top and bottom part. Next, place the orange with the cut side down and, using a sharp knife, start cutting off the peel and white pith. Once you cut off  the first piece you will be able to see how deep you need to cut. Continue cutting the rest of the orange.
blood orange with peel cut off
 Next, to cut the orange, locate the white membranes. Cut each segment out leaving the membranes still attached to the center of the fruit. For more detailed instruction go to my Gorgeous Rainbow Salad recipe.
Blood orange with peel and pith removed, one segment cut out
Once I cut the segments out I like to cut them into smaller pieces to make them look similar to celery and pear. Typically, I halve them lengthwise.
Orange segments and pomegranate seeds on a cutting board
Once the orange is cut, add it to the bowl and gently stir. Add the pomegranate seeds as well.
Prepare the dressing. Combine with the salad and serve immediately.
Enjoy!
 Celery Root cut into matchsticks with pomegranate seeds and orange pieces next to chopsticksServes: 2
Preparation time: 20 minutes
Ingredients:
Salad:
  • 1 medium celery root, peeled and cut into matchsticks
  • 1 Asian pear, peeled and cut into matchsticks
  • 1 orange, peel and pith removed, cut into segments
  • 1/4 cup pomegranate seeds ( from about 1/2 pomegranate)
  • 1 Tablespoon lemon juice (to prevent discoloration)
Dressing:
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 Tablespoon white balsamic vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 Tablespoons extra virgin olive oil
Directions:
  1. Prepare salad: wash, peel and halve the celery root. Using a  mandoline with julienne attachment or a sharp knife cut the celery root into matchsticks. Place them into a bowl and add 1 Tablespoon of lemon juice. Gently stir.
  2.  Peel and cut the Asian pear into matchsticks. Add to the bowl.
  3. Peel, cut and segment the orange ( for detailed instruction read above). Cut each segment in half lengthwise. Add to the bowl.
  4.  Cut and de-seed a half of pomegranate. You need about 1/4 cup of pomegranate seed. Add to the bowl and gently stir to incorporate all of the ingredients.
  5. Prepare dressing: in a small bowl whisk together all of the ingredients adding olive oil at the end. Adjust the seasonings.
  6. Combine the salad with the dressing. Gently stir. Serve at once.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: