Polish Celery Root Salad Recipe - Surówka z Selera
Polish Celery Root salad with grated celery root, apple, Greek yogurt dressing, Balsamic Dijon, toasted caraway, and dill. Fresh, crunchy, and ready in 20 minutes!
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Equipment
- chef's knife
- vegetable peeler
- cutting board
- large mixing bowl
- small bowl
- Whisk or fork
- small skillet
- Microplane or fine grater
- Mortar and pestle or spoon
- Mandoline or julienne peeler
- Box grater
Ingredients
Salad
- 2 celery root medium size celeriac, peeled and grated
- 1 tart apple Granny Smith, grated
- 1½ tablespoons lemon juice for tossing
- ¼ cup sunflower seeds dry toasted
- 1 teaspoon caraway seeds lightly toasted and gently crushed
- ¼ teaspoon celery seeds gently crushed
- black pepper to taste
Dressing
- ¼ cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1½ teaspoons New Canaan Farms Balsamic Dijon Mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Fresh Herbs & Optional Finish
- 2 tablespoons dill finely chopped
Instructions
- Heat a small dry skillet over medium-low heat.
- Add the 1 teaspoon caraway seeds and toast for 30–60 seconds, just until fragrant.
- Remove from heat and lightly crush with a mortar and pestle, or the back of a spoon.
- In the same skillet, dry-roast the ¼ cup sunflower seeds. Set aside.
- If using ¼ teaspoon celery seeds, crush them gently in the mortar and pestle, or if you prefer them as a powder, use a coffee grinder.
- In a small bowl, whisk together: ¼ cup full-fat Greek yogurt, 2 tablespoons mayonnaise, 1½ teaspoons New Canaan Farms Balsamic Dijon Mustard, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Season lightly with black pepper
- Peel the 2 celery root. Rub it with lemon wedge to prevent it from browning. Grate it or cut it into fine matchsticks (julienne).
- Transfer to a large bowl.
- Julienne or grate the 1 tart apple and add it to the bowl with the celery root. Toss with 1½ tablespoons lemon juice to prevent browning.
- Toss gently so everything stays crisp and fresh.
- Pour the dressing over the celery root and apple.
- Add the toasted caraway seeds and celery seeds (start with ¼ teaspoon), then gently fold until evenly coated.
- Fold in the toasted sunflower seeds and most of the 2 tablespoons dill, reserving a little for garnish.
- Taste and adjust the seasoning with
- Transfer to a serving bowl and finish with fresh dill or chopped green onion
Notes
Cleaning Celery Root - rinse under cold water and scrub with a vegetable brush. Cut off the top and bottom to create flat, stable surfaces. Use a sharp chef's knife (not a peeler!) to remove the thick outer layer, about ¼ inch deep to remove all the brown skin and crevices. Pro tip: Rub the peeled celery root with a lemon wedge to prevent browning, then grate and toss with additional lemon juice.
Nutrition
Serving: 1cupCalories: 269kcalCarbohydrates: 39gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 4mgSodium: 376mgPotassium: 1117mgFiber: 8gSugar: 11gVitamin A: 52IUVitamin C: 33mgCalcium: 171mgIron: 3mg
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