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SOUPS/SALADS/SIDES
CELERY ROOT SALAD
This funny-looking root vegetable makes a great, refreshing side dish when
shredded and tossed with a bright, herby dressing.
Makes about 8 cups
Active Time: 20 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor. Pulse the pistachios, using 2-second
pulses, to roughly chop. Remove and reserve.
2. Prep celery root by washing and peeling. Rub peeled
celery root with lemon half. Cut celery root into pieces
so that they will fit into the feed tube. Rub each piece
with more lemon. Remove the chopping blade and
insert the medium shredding disc; shred celery root on
High. Transfer to a large mixing bowl. Toss with 1
teaspoon lemon juice.
3. Prep apple by halving, coring and rubbing with lemon
half. Cut into quarters so that they will fit into the feed
tube. Remove medium shredding disc and insert fine
shredding disc; shred apple on High. Add to bowl with
celery root. Toss mixture with additional teaspoon of
lemon juice.
4. Add raisins and Tarragon Dressing; toss to coat.
Sprinkle with chopped pistachios. Garnish with
additional chopped tarragon if desired.
Nutritional information per serving (1 cup):
Calories 147 (40% from fat) • carb. 20g • pro. 4g • fat 7g
• sat. fat 1g • chol. 0mg • sod. 45mg • calc. 44mg • fiber 4g
1 CUP RAW, UNSALTED PISTACHIOS,
SHELLED
2 SMALL HEADS OR 1 LARGE HEAD
CELERY ROOT, ABOUT 12 OUNCES
TOTAL
½ LEMON (FOR RUBBING CELERY
ROOT AND APPLE)
2 TEASPOONS FRESH LEMON JUICE,
DIVIDED
1 GALA (OR SIMILAR) APPLE,
UNPEELED AND CORED
½ CUP GOLDEN RAISINS
½ CUP TARRAGON DRESSING
(PAGE 27)
CHOPPED TARRAGON,
FOR GARNISH