In this celery root salad with clementines, celeriac (or celery root) is cleverly blitzed in the food processor until minced so finely it could stand in for couscous. It’s then tossed with olive oil, clementine segments, toasted pumpkin seeds, olives, shallots, and parsley. And it’s vegan, although EVERYONE will be clamoring for more.
What does celery root taste like?
The sturdy root vegetable is sorta sweetly nutty and, not surprisingly, has a hint of celery to its taste. The flavor tends to sweeten slightly with cooking of any sort.
Celery Root Salad with Clementines
- Quick Glance
- Quick Glance
- 50 M
- 50 M
- Serves 4
Toss the celery root, sea salt, and lemon juice in a food processor and process until it’s finely chopped. Transfer to a large bowl and toss with the olive oil.
Place a large skillet over medium heat. When it’s hot, toss in the pumpkin seeds and let them toast, tossing often, until fragrant, 3 to 5 minutes. Transfer the pumpkin seeds to a plate and let them cool slightly.
Add the green olives, parsley, clementines, shallot, and pumpkin seeds to the finely chopped celery root and toss. Taste and, if desired, add some salt. Originally published April 12, 2018.
Recipe Testers' Reviews
When I first read this recipe for celery root salad, I was perplexed as to where the grains were, but quickly realized the genius of using the celery root as the grain. I loved this dish and it's perfect for a healthy lunch or side dish and works for anyone who is trying to avoid gluten.
You could easily add a poached egg for some protein or some feta cheese, toasted nuts, or roasted tofu. The possibilities are endless! I served it with roasted salmon and had it the next day for lunch with some feta cheese and chickpeas.
This celery root salad hits the sweet, salty, sour, and bitter notes with the combination of clementines, olives, lemons, and parsley and is wonderfully satisfying with the crunch of celery root and toasted pumpkin seeds. After resting in the lemon juice and olive oil, the celeriac took on a softer, more couscous-like texture.
Use your favorite high-quality green olives as they don’t take a back seat in this dish. Next time I make this, I’ll chop them into smaller pieces for a more balanced bite. I also might add a third clementine as the sweet citrus is quite lovely. This dish keeps beautifully in the refrigerator, though I would suggest adding the clementines right before serving.
I made the dish earlier in the afternoon and served it with the suggested chickpeas as a full meal. Adding a dash of finishing salt really bumps up the flavor profiles. Plant forward, flavor-forward, gluten-free, and vegetarian, and you won’t miss the meat one little bit.