Celery Root, Apple and Pomegranate Salad
1 medium Celery Root
1 medium Apple (I used Granny Smith, but whatever you have will work)
1 t Lemon Juice
2/3 c Pomegranate Seeds (or arils – who knew?)
2 T chopped Parsley
1/4 c Apple Cider Vinegar
1/4 c Extra Virgin Olive Oil
1 t Dijon Mustard
2 t Honey
Salt and Pepper
CAREFULLY peel celery root using a heavy sharp knife. Cut into slabs, about 1/4″ thick, then cut into matchsticks. Totally ok to not be the same size – no one’s eating with a ruler! Meanwhile, bring a saucepan of water (about 2 quarts) to a boil. Quickly drop celery root matchsticks in water, stir to submerge all, then allow to blanch for 30 seconds. Lift out with a ‘spider’ or slotted spoon and give ‘em a cold bath in a bowl of water and ice cubes.
Drain the celery root and lay on a dish towel to dry – excess water will keep the dressing from adhering nicely. Next, cut apple into similar-sized matchsticks and put into a large bowl along with the celery root. Toss these beauties with the lemon juice. The acid will help keep them white. Put remaining salad ingredients into bowl and stir gently to distribute.
Mix the dressing ingredients with a small whisk. Pour over the salad and again stir gently. Season with salt and pepper to taste, then serve. This salad will keep a few days covered in the refrigerator. It never lasts that long in my house.
** You probably won’t need quite this much dressing for the salad, but since every celery root and every apple are different sizes, the amount is generous.