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Celery Root and Carrot Salad


The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vegetables into julienne strips on a mandoline. This salad improves overnight in the refrigerator.

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  1. 2 large fresh kumquats, seeded and finely chopped
  2. 1/4 cup fresh orange juice
  3. 1/4 cup sour cream
  4. 2 tablespoons hot and sweet mustard
  5. 2 small garlic cloves, minced
  6. 1 1/2 teaspoons salt
  7. 1/2 teaspoon freshly ground pepper
  8. 2 large celery roots (3 pounds)—trimmed, quartered and peeled
  9. 3 tablespoons fresh lemon juice
  10. 1/2 pound carrots, peeled and cut into 2-by-1/2-inch julienne strips
  11. 1 cup pecan halves (4 ounces), toasted and coarsely crumbled
  1. In a bowl, combine the kumquats, orange juice, sour cream, mustard, garlic, salt and pepper.
  2. Using a mandoline or the large shredding disk of a food processor, cut the celery roots into 2-by-1/4-inch julienne strips. Transfer to a very large bowl and toss with the lemon juice to prevent discoloration. Add the carrots and the kumquat dressing and toss. Cover and refrigerate for 1 day.
  3. Taste the salad for seasoning. Transfer it to a large platter and scatter the pecans on top.
Make Ahead
The kumquat dressing can be refrigerated, covered, for up to 2 days.