I love celery root and this is my version of the classic salad. Instead of mayonnaise, the dish is dressed with creamy labne balanced with calamansi vinegar, pistachio oil, and Coquelicot. It’s great fresh and even better the next day when the flavors have really marinated together.

Celery Root, Fennel, and Apple Salad with Labne Dressing

Name: Celery Root, Fennel, and Apple Salad with Labne Dressing
Yield: 4-6
Ingredients: 1 ½ pounds celery root, julienned (about 6 cups); 1 fennel, thinly sliced; 1 granny smith apple, julienned (keep the skin on); ½ cup labne; 3 Tbsp Pistachio Oil; 3 Tbsp Calamansi Vinegar; 1 Tbsp Coquelicot, plus some for sprinkling on top; 1 tsp fine sea salt

Servings/Yield

4-6

Author:

Lior Lev Sercarz

Image of Celery Root, Fennel, and Apple Salad with Labne Dressing

Ingredients

1 ½ pounds celery root, julienned (about 6 cups)
1 fennel, thinly sliced
1 granny smith apple, julienned (keep the skin on)

Labne dressing – mix to combine well

½ cup labne
3 Tbsp Pistachio Oil
3 Tbsp Calamansi Vinegar
1 Tbsp Coquelicot, plus some for sprinkling on top
1 tsp fine sea salt

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Directions

In a big bowl, toss the celery root, fennel, and apple together with the labne dressing to coat well.
Chill for 2 hours or overnight and enjoy.

Recipe Note

Recipe Notes

If you don’t have the Calamansi Vinegar and Pistachio Oil on hand yet, you can easily substitute lemon juice or cider vinegar for the calamansi vinegar and olive oil for the pistachio oil. The salad will be a little different but still delicious.

Questions? Contact helen@laboiteny.com