Celery Root Salad with Feta

Celery root usually needs a long time to cook, but here it's sliced thinly and blanched quickly, then tossed with a lemony dressing.

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  • Total Time:
  • Servings: 8

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  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon minced thyme
  • 1/2 cup extra-virgin olive oil
  • Two 1-pound knobs celery root—peeled, quartered and sliced 1/8 inch thick
  • 1/4 cup finely chopped flat-leaf parsley
  • 4 ounces feta cheese, preferably Greek or French

How to make this recipe

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

  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.

Contributed By Published April 2013

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