Warm Waldorf-style celeriac salad

salad Supplements and sauces Vegetarian
Total: 1 hr 5 min. | Active: 15 min.
vegetarian

For me, celeriac is one of the most underrated vegetables. Behind this visually modest root vegetable lies such a delicate flavour – earthy, slightly sweet and wonderfully versatile. Celeriac reveals its full potential when roasted in the oven. For this recipe, I took inspiration from the classic Waldorf salad and reinterpreted it in my own way with new chopping and preparation methods, as well as some new ingredients. The result is a dish that brings real comfort with its balance of gentle sweetness, subtle acidity and varied textures.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Celeriac
1  celeriac (approx. 650 g), peeled, halved
1 tbsp olive oil
Dressing
½ tbsp coarse-grain mustard
1 ½ tbsp herbal vinegar
1 ½ tbsp olive oil
50 g plain greek yoghurt
½ tbsp liquid honey
1 tsp soy sauce
¼ tsp salt
a little  pepper
Salad
1  apple, very thinly sliced
40 g walnut kernels, roasted
20 g dark sultanas
2 sprig flat-leaf parsley, roughly chopped
a little  sea salt

How it's done

Celeriac

Brush the celeriac halves with the oil, wrap individually in foil.

To roast

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Open the foil and roast the celeriac for a further 30 mins. Turn the oven off and leave the celeriac to cool slightly in the oven.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Cut the warm celeriac into thin slices, serve in a bowl with the apple slices. Sprinkle with the walnut kernels, sultanas and parsley, season with salt. Drizzle the dressing over the top.

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