My F&W
quick save (...)

Celery-and-Celery-Root Salad with Pine Nuts and Lemon

  • FAST
  1. 2 celery ribs, sliced on the diagonal 1/4 inch thick
  2. 1 pound celery root, peeled and cut into 1-inch matchsticks
  3. 2 tablespoons olive oil
  4. 1/2 teaspoon finely grated lemon zest
  5. 1 1/2 tablespoons fresh lemon juice
  6. Salt and pepper
  7. 2 cups romaine ribbons
  8. 2 tablespoons toasted pine nuts
  1. In a medium saucepan of salted boiling water, blanch the celery ribs, sliced on the diagonal 1/4 inch thick, for 15 seconds, until translucent; transfer to a platter to cool. Add celery root, peeled and cut into 1-inch matchsticks, to the saucepan and blanch until barely tender, about 1 1/2 minutes. Drain and spread out on the platter to cool. In a medium bowl, whisk olive oil with lemon zest and fresh lemon juice. Season with salt and pepper. Add the celery, celery root, romaine ribbons and toasted pine nuts, toss well and serve.

Suggested Pairing

"The last thing you want with salads is a big, buttery wine. You want something light and balanced, like an unoaked Chardonnay," says Rom Toulon of Meadowood in Napa Valley.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.