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.
Appetizer
Side Dish
4-6
Lior Lev Sercarz
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.
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
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.
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
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