Celery Root Apple And Radichio Salad Recipes

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

PORK CHOP WITH APPLE AND CELERY ROOT SALAD

Steps:

• Pork chop:
• Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
• Let pork chop sit at room temperature at least 1 hour for even roasting.
• Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
• Salad and assembly:
• While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
• Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
• Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

APPLE-CELERY SALAD

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

CELERY ROOT, APPLE AND RADICHIO SALAD

Steps:

• 1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside. 2. Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside. 3. Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife . Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside. 4. Thinly slice the celery stalks on a mandoline or with a sharp kife and toss with the celery root and apples. 5. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. 6. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.