Celeriac, Apple and Carrot Salad

Serves 4 to 6.

Note: Refreshing and crunchy, this winter salad calls for local celeriac, carrots and SnowSweet apples (if possible), a late season variety, available in most co-ops. This apple’s white flesh doesn’t brown when sliced. You can make this salad several hours in advance and store in a covered bowl in the refrigerator. You will have leftover vinaigrette for other salads. Store in a covered container in the refrigerator. From Beth Dooley.

• 2 tsp. Dijon mustard

• 3 tsp. honey

• 1/4 c. apple cider vinegar

• 2/3 c. vegetable oil

• 1/2 lb. celeriac, scrubbed, trimmed and diced, about 1 1/2 c.

• 1/2 lb. carrots, scrubbed and diced, about 1 1/2 c.

• 1 medium tart apple, cored and diced (see Note)

• 1/4 c. dried cranberries

• 1/4 c. chopped parsley

• Salt and freshly ground pepper, to taste


To make the vinaigrette: Whisk together the mustard, honey and vinegar, then whisk in the vegetable oil.

To make the salad: In a medium bowl, toss together the celeriac, carrots, apple, cranberries and parsley with just enough vinaigrette to lightly coat (about 2 to 3 tablespoons). Season with salt and pepper.


Quick and Easy Celeri Rémoulade

Serves 4 to 6.

Note: A good quality commercial mayonnaise, sparked with mustard and fresh lemon juice, stands in for homemade aioli. Traditionally served with toast and watercress for a first course, this salad also is great alongside roast chicken or salmon. From Beth Dooley.

• 1/2 c. good quality mayonnaise

• 2 tsp. Dijon mustard

• 2 tsp. fresh lemon juice, or more to taste

• 1 lb. celeriac, scrubbed, trimmed and diced (about 3 c.)

• Freshly ground pepper to taste

• Chopped parsley, for garnish


In small bowl, whisk together the mayonnaise, mustard and lemon juice. Put the celeriac in a medium bowl and add enough of the mayonnaise to generously coat. Season with the pepper and serve garnished with the parsley.