Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

How to Make It

Step 1    

In a large bowl, whisk the lemon juice with the salt, pepper and thyme. Gradually whisk in the olive oil.

Step 2    

In a large pot of boiling salted water, blanch the celery root until crisp-tender, about 1 minute; drain well and pat dry. Add the celery root to the lemon dressing and toss. Let cool slightly, then toss with the parsley. Transfer the salad to a bowl, crumble the feta on top and serve warm or at room temperature.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: DGLand

Review Body: This is more a rating of my skills than of this recipe.... First, I purchased the celery root off-season (end of June).  So, the celery root was rather spongy and soft - but I parboiled it anyway (which in retrospect was stupid).  I subbed fresh, mild goat cheese for Feta.  My guy does not like Feta.  I did follow the recipe and I served this with chicken souvlaki.  The salad would have been better had I not parboiled the celery root - I really did make a soggy mess of things.  I tried to dry off the celery root as best I could, but it just wasn't great.  That said, I would attempt this again - probably in the winter when celery root is in season.

Review Rating: 3

Date Published: 2016-07-25