Crunchy Winter Salad with Shaved Celery Root and Fennel
My winter salad combines thinly sliced and shaved raw seasonal veggies, including celery root, fennel bulb, and radicchio. Tossed with salad greens and a punchy, lightly sweet lemon dressing, this vibrant salad will perk up your day.
Ingredients
Lemon dressing:
- Grated zest and juice from 1 lemon
- 2 tablespoons (60 g) crème fraiche or sour cream
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine or rice vinegar
- 1 teaspoon grated garlic
- ¼ cup (60 ml) extra virgin olive oil
- ½ teaspoon salt
Make the salad:
- 1 head romaine heart washed, dried and torn or sliced into bite-sized pieces
- 2 cups (80 g) mixed greens such as shredded kale or escarole, arugula and spinach
- 1 cup shredded radicchio
- 1 small celery root (about 1 pound) peeled and cut into matchsticks* see note below for instructions
- ½ cup red onion thinly sliced
- 1 fennel bulb stems trimmed and feathery fronds reserved for garnish
- ½ cup (82 g) dried cranberries, cherries or fresh pomegranate seeds
- ½ cup glazed walnuts, pecans or chopped pistachios
Instructions
Make the dressing
- Put Grated zest and juice from 1 lemon, 2 tablespoons crème fraiche or sour cream, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon white wine or rice vinegar, 1 teaspoon grated garlic, ¼ cup extra virgin olive oil and ½ teaspoon salt in a jar with a lid. Shake well, until the dressing is smooth and creamy. Taste for seasoning and add more salt if needed.
Make the salad
- Put the romaine, mixed 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. Drizzle with additional dressing and sprinkle with dried cranberries and nuts. Garnish with fennel fronds.
Notes
- The lemon dressing can be made up 5 days before using and refrigerated. Shake well to blend before dressing the salad.
- 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 turning brown, then slice it very thinly. Stack the slices and slice into 1/8-inch wide matchsticks.
Nutrition
Calories: 178kcalCarbohydrates: 18gProtein: 3gFat: 12gSodium: 332mgFiber: 4gSugar: 6g
