Julienned Celery Root and Apple Salad

Julienned Celery Root and Apple Salad

This light, crispy and crunchy salad makes a great side dish.


serves 4-6


¼ cup walnuts

2 teaspoons Dijon mustard

1 teaspoon whole grain mustard

2 tablespoons apple cider vinegar

1 teaspoon honey

¼ cup extra-virgin olive oil

½ teaspoon sea salt

⅛ teaspoon freshly cracked pepper

1 celery root, peeled and julienned

2 tablespoons lemon juice

1 tart apple, cored, peeled and julienned (we used Granny Smith)

4 celery stalks, washed and julienned

2 tablespoons fresh celery leaves, coarsely chopped

¼ cup fresh parsley, finely chopped



In a small sauté pan, toast the walnuts on medium until golden brown, about 1 minute. Set aside.
In a small bowl, whisk together the mustards, vinegar and honey. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside.

Peel, slice and julienne the celery root on a mandoline or with a sharp knife. Toss with the lemon juice in a medium serving bowl.

Core, peel, slice and julienne the apple on a mandoline or with a sharp knife. Toss the apple with the celery root and set aside.

Julienne the celery stalks with a sharp knife and toss with the celery root and apples.

Toss with the chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. Season to taste with salt.

Top with the toasted walnuts and serve.


vegetable plate

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