Equipment
Ingredients
Salad Base
- 3 celery root, trimmed, peeled and julienned
- 30 g scallion greens, thinly sliced
Vinaigrette
- 1 shallot, peeled and finely diced
- 15 ml champagne vinegar
- 2 g salt
- 1 g black pepper, freshly ground
- 60 ml olive oil
- 10 ml black truffle oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 144 kcal
- Protein
- 3 g
- Carbohydrates
- 14 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 188 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 599 mg
- Calcium
- 86 mg
- Iron
- 1.5 mg
- Magnesium
- 36 mg
- Phosphorus
- 145 mg
- Zinc
- 0.7 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 3 mcg
- Water
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the julienned celery root in a large bowl of salted water for 20 minutes.
Drain the celery root into a colander and rinse thoroughly under cold running water.
Combine the rinsed celery root and sliced scallion greens in a clean large bowl.
In a small bowl, whisk together the diced shallot, Champagne vinegar, salt, and pepper.
Slowly whisk in the olive oil and black truffle oil until the vinaigrette is combined.
Pour the vinaigrette over the celery root mixture and toss until the vegetables are evenly coated.
Transfer the salad to a serving platter and serve immediately.
Chef's Notes
- For the best texture, ensure your celery root is julienned uniformly. A mandoline is ideal for this, but a sharp knife and steady hand will also work.
- Soaking the celery root in salted water not only cleans it but also helps to crisp it up, preventing it from becoming too watery in the salad.
- When making the vinaigrette, emulsify slowly. Adding the oil gradually while whisking vigorously ensures a stable, well-combined dressing.
- Truffle oil can be potent. Start with the recommended amount and taste; you can always add more if desired, but you can't take it away.
- This salad is best served immediately after dressing to maintain the crispness of the celery root. If making ahead, keep the vinaigrette separate and dress just before serving.
Storage
Refrigerator: 2 days — Store in an airtight container; texture is best on the first day.
Troubleshooting
Salad is watery
Cause: Celery root was not dried sufficiently after rinsing.
Fix: Drain excess liquid from the bottom of the bowl before adding the vinaigrette.
Prevention: Use a salad spinner or pat the julienned celery root dry with a clean kitchen towel after rinsing.
Cultural Context
Celery root, also known as celeriac, is a root vegetable that has been cultivated since ancient Roman times. It is a staple in French cuisine, often used in hearty root vegetable dishes, gratins, and as a base for soups and stews. This salad highlights its earthy flavor and crisp texture, elevated by the luxurious aroma of black truffle oil.
