Tired of the same old leafy greens? Let’s talk about a salad that’s truly a game-changer: Celery Root and Pear Salad! If you’ve never tried celeriac (or celery root), you’re in for a treat. It has a wonderfully crisp texture and a mild, nutty flavor that pairs beautifully with the sweetness of ripe pears. Tossed in a zesty, creamy dressing, this salad is sophisticated enough for a dinner party but easy enough for a weekday lunch. Get ready to fall in love with this unique and delicious combination!
Ingredients
• 1 medium celery root (celeriac), about 450g / 1 lb, peeled
• 1/4 cup / 60g vegan mayonnaise
• 1/2 hard-boiled egg, finely chopped
• 1 tablespoon / 15ml finely chopped Italian (flat-leaf) parsley
• 2 cornichons (small sour gherkins), finely chopped
• 2 tablespoons / 30ml Dijon mustard
• Juice of 1 lemon, approximately 2 tablespoons / 30ml
• 2 ripe pears (Bartlett or Bosc work well)
• 2 tablespoons / 30ml extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Celery Root: Using a mandoline, box grater, or a sharp knife, julienne the peeled celery root into very thin, matchstick-like strips.
2. Mix the Dressing: In a large bowl, whisk together the vegan mayonnaise, chopped hard-boiled egg, parsley, cornichons, Dijon mustard, lemon juice, and extra-virgin olive oil until well combined.
3. Combine and Season: Add the julienned celery root to the dressing and toss thoroughly to coat every strip. Season generously with salt and freshly ground black pepper to your taste.
4. Prepare the Pears: Just before serving, peel the pears and slice them into 6–8 wedges each. Tossing them with a little extra lemon juice can prevent browning.
5. Serve: Divide the dressed celery root salad among 6 plates or bowls. Garnish each portion with the fresh pear slices and serve immediately.
Nutritional Information
• Per serving (approx. 1/2 cup salad and pear slices)
• Calories: 164
• Fat: 12g
• Carbohydrates: 13g
• Protein: 2g
• Fiber: 3g
• Sugar: 7g
• Sodium: 124mg
Pro Tips
• To prevent the celery root and pears from browning, place them in a bowl of cold water with a squeeze of lemon juice immediately after cutting.
• For a delightful crunch and nutty flavor, add 1/4 cup of toasted walnuts or pecans to the salad just before serving.
• This salad can be made ahead! Prepare the dressed celery root mixture and store it in an airtight container in the refrigerator for up to 24 hours. Slice and add the pears just before serving to keep them fresh and crisp.
• To make this recipe fully vegan, simply omit the hard-boiled egg. The dressing is still incredibly flavorful and creamy without it.
FAQ
Q: How can I make this celery root salad completely vegan
A: This recipe is easily made 100% vegan. It already uses vegan mayonnaise, so you just need to omit the hard-boiled egg. The dressing remains incredibly creamy and flavorful without it, thanks to the Dijon mustard and lemon juice.
Q: Can I add protein to make this a complete vegetarian meal
A: Absolutely! To transform this salad into a satisfying main course, consider adding a cup of cooked chickpeas or white beans. For another protein boost and a lovely crunch, top with toasted walnuts or pecans as suggested in the pro tips.
Q: Is this vegetarian salad good for meal prep
A: Yes, this salad is great for making ahead. You can prepare the dressed celery root mixture and store it in an airtight container in the refrigerator for up to 24 hours. The flavors will meld together beautifully. For the best texture, wait to slice and add the fresh pears just before serving to prevent them from browning and becoming soft.
Q: What are some vegetarian substitutions for the dressing ingredients
A: If you don’t have vegan mayonnaise, you can use a thick, plain plant-based yogurt (like coconut or soy) for a tangier, lighter dressing. If you’re out of cornichons, you can substitute them with finely chopped dill pickles or a tablespoon of capers for a similar briny kick.
