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Bon Appétit

Celery Caesar Salad

5.0

(2)

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Photo by Alex Lau

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

Ingredients

4 Servings

2

slices 2-inch-thick country-style bread, crusts removed, torn into bite-size pieces

8

tablespoons olive oil, divided

Kosher salt

1

medium celery root (celeriac), peeled

½

lemon

1

large egg yolk

1

garlic clove, peeled

2

tablespoons fresh lemon juice

3

oil-packed anchovy fillets, divided

Freshly ground black pepper

4

celery stalks, sliced in half lengthwise, thinly cut on a diagonal, plus about ½ cup celery leaves (from about 1 head of celery)

2

ounces Parmesan, shaved

Preparation

  1. Step 1

    Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes; set croutons aside.

    Step 2

    Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover; squeeze in juice from lemon (this keeps the celery root from discoloring).

    Step 3

    Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.

    Step 4

    Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.

    Step 5

    Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 390 Fat (g) 34 Saturated Fat (g) 7 Cholesterol (mg) 65 Carbohydrates (g) 14 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 460
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Reviews (2)

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  • Wow, surprised to see no ratings for this lovely winter salad. Celery root is a great vegetable! I streamlined the dressing and just mixed anchovy paste, lemon juice, and garlic into store bought mayo, and I also recommend a handful of something green (like parsley) so the salad doesn't look so pale. Unusual and delicious!

    • Anonymous

    • WV

    • 1/9/2020

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