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Celery Root and Frisée Salad with Mustard and Capers

Celery Root and Frisée Salad with Mustard and Capers

By Julia RackowAugust 6, 2018

  • Makes
    6 servings
  • Cook Time
    20 minutes

This is our update to céléri rémoulade, a classic French slaw-like salad of celery root with a mayonnaise-based dressing. Grainy mustard, lemon juice and capers add brisk, bright flavor that contrasts the natural sweetness of the celery root, fennel and apple. We like the curly, fluffy texture of frisée in this salad, but any variety of slightly bitter green works nicely.

Tip

Don't peel the apple. The skin adds both color and flavor. And don't skip toasting the nuts; it crisps their texture and brings out roasted notes that complete the salad.

Ingredients
  • ½

    cup mayonnaise

  • ¼

    cup whole-grain mustard

  • ¼

    cup drained capers, roughly chopped, plus 1 tablespoon caper brine

  • 3

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 1

    small fennel bulb, trimmed and halved

  • 5

    ounces peeled celery root (from 1 small celery root)

  • 1

    Granny Smith apple

  • 1

    cup walnuts, toasted and chopped, divided

  • 1

    small head frisée, torn into bite-sized pieces

  • ½

    cup lightly packed fresh flat-leaf parsley, roughly chopped

Step 1

In a large bowl, stir together the mayonnaise, mustard, capers and brine, lemon juice and 1 teaspoon each salt and pepper. Set aside.

Step 2

Adjust the blade of a mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and shave against the grain as far as is safe; discard the base. Set aside.

Step 3

Adjust the blade of the mandoline to slice ⅛ inch thick, then slice the celery root into planks. Keeping the apple whole and starting on 1 side, slice the apple into planks until you reach the core. Rotate the apple a quarter turn and repeat on all sides; discard the core.

Working in batches, stack the celery root planks and use a chef's knife to cut into matchsticks; you should have about 1½ cups. Repeat with the apple planks.

Step 4

Set aside ¼ cup of the chopped walnuts for garnish. Add the remaining walnuts, the fennel, celery root, apple, frisée and parsley to the bowl with the dressing and fold to coat. Taste and season with salt and pepper. Transfer to a serving bowl or plate and sprinkle with the reserved walnuts.

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