A pretty winter salad with fresh shaved fennel, pomegranate seeds and celery root with a creamy lemon dressing.
Here’s a winter salad that will take you through the cold days of the year, with freshness, crunch and natural sweetness.
The recipe makes the most of produce you’re likely to find at the market during the cold months, like radicchio, romaine lettuce, fennel bulb and celery root.
It’s a colorful bowl that feels uplifting — just what you need to help round the corner until springtime brings more green things.
The dressing for this winter salad is creamy and lemony, flavor-boosted with a little anchovy (making good use for that jar you might have sitting in the pantry!).
It will remind you of a lighter caesar salad dressing, and it’s a great match for the more assertive flavors of the radicchio and celery root.
Not a fan of anchovy or want to keep this vegetarian? Just omit the anchovy and add a pinch or two more salt.
When I first made this salad I was craving something fresh and crunchy, but it was snowing and I didn’t want to venture out for provisions.
After digging into the produce drawer of the refrigerator, I found the ingredients for a hearty salad.
I felt a little like Captain Cook scrounging around in the galley for a wedge of lime to suck on 😉
At the very back of the drawer was the most stalwart survivor — a gnarly celery root.
This vegetable had been keeping to itself in the darkness of the produce bin for at least a month, but it was none the worse for wear after peeling and prepping.
How to prepare celery root for a salad:
- Use a large sharp knife to slice off the top and root end.
- Stand the celery root with one cut side down and remove the outer skin with the knife by slicing all around perpendicular to the cutting board.
- Squeeze a little lemon juice over the celery root to keep it from going brown, then slice it very thinly. Stack the slices and slice to make matchsticks.
How to seed a pomegranate:
- Slice the pomegranate in half through the equator.
- Turn each half cut side-down over a bowl and smack it sharply with the back of wooden spoon – most of the seeds will fall out into the bowl.
More winter recipes:
For the Salad
- 1 bunch heart of romaine leaves, washed, dried and torn into bite-sized pieces
- 2 cups mixed baby greens or spinach
- 1 small head radicchio, sliced into ribbons
- 1 small celery root (about 1 pound), peeled and cut into matchsticks*
- 1/2 red onion, thinly sliced
- 1 fennel bulb, stems trimmed and feathery fronds reserved for garnish
- 1/2 cup fresh pomegranate seeds
Lemon anchovy cream:
- Grated zest and juice from 1 lemon
- 1 teaspoon white wine or rice vinegar
- ½ teaspoon fine sea salt plus more to taste
- 1 fat garlic clove, grated on a microplane or finely chopped
- 1 anchovy fillet, rinsed and finely chopped
- ¼ cup crème fraiche
- ¼ cup extra virgin olive oil
- To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
- Add crème fraiche and olive oil and blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
- Put the romaine, baby greens, radicchio, celery root and red onion in a large salad bowl.
- Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
- Pour half the dressing over the salad and toss gently.
- Transfer the salad to a serving plate and arrange the reserved radicchio leaves around the salad. Drizzle with additional dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds.
- To prep celery root, use a large sharp knife to slice off the top and root end; stand the celery root with one cut side down and remove the outer skin with the knife by slicing all around perpendicular to the cutting board. Squeeze a little lemon juice over the celery root to keep it from going brown, then slice it very thinly. Stack the slices and slice to make matchsticks.
- Try this method for seeding a pomegranate: slice in half through the equator, then turn each half cut side-down over a bowl; smack it sharply with the back of wooden spoon - the seeds will fall right out into the bowl.
Amount Per Serving: Calories: 258 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 26mg Sodium: 313mg Carbohydrates: 21g Fiber: 7g Sugar: 10g Protein: 9g
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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