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.Plus: More Vegetable Recipes and Tips

Total Time:
30 mins


  • 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


  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.

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