Celery Root Salad with Buttermilk Dressing
In his new cookbook The Broad Fork, chef Hugh Acheson aims to demystify fruits and vegetables - like with this simple recipe for a delicious celeriac salad.
- 1 celery root (about 3/4 pound)
- 3/4 cup buttermilk dressing
- 1 cup pomegranate seeds
- 1 cup fresh flat-leaf parsley leaves
- 1 cup peeled and shaved celery
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
For the buttermilk dressing:
- 1/2 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup mayonnaise
- 2 tablespoons creme fraiche
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Use a vegetable peeler to peel the celery root, and then finely julienne it. In a bowl, dress the celery root with 1/2 cup of the buttermilk dressing.
- In a small bowl, combine the pomegranate seeds, parsley, celery, olive oil, and lemon juice. Season to taste with salt, and toss well.
- Spoon 1 tablespoon of the remaining buttermilk dressing on each of four plates, and spread it out with the back of your spoon. Divide the dressed celery root among the plates, and then spoon the pomegranate, parsley, and celery salad evenly over the top.
- Recipe provided by chef Hugh Acheson, author of The Broad Fork