Culinary Institute of America Recipe
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Celeriac and Tart Apple Salad

If you were to search the web for “ugly vegetables” you would surely read about a trend in Europe where supermarkets are selling misshapen and malformed fruits and vegetables at a deep discount in an effort to combat food waste. This is a noble effort to be commended, and it’s a trend in itself. However it’s not the one we’re talking about here. For our purpose ugly vegetables refer to root veggies such as celeriac, (a.k.a. celery root). This culinary diamond in the rough may not be runway ready off the supermarket shelf, however when prepared in a myriad of ways it is a delicious and nutritious addition to our daily meals, especially in the winter when summer vegetables are less available and more expensive. For a delicious way to enjoy celeriac, try this recipe for Celeriac and Tart Apple Salad. Watch our technique video on how to work with celeriac and make this recipe.
CIA's Celeriac and Tart Apple Salad Recipe



Makes 4 Servings

  • 1⁄2 lb celeriac (celery root)
  • Lemon juice, for cooking the celeriac
  • 1 Granny Smith apple


  • 3 tbsp crème fraîche
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp sugar
  • Salt and pepper, to taste


  1. Cut away the outer rind of the celeriac and cut into matchsticks about 1 1/2 inches long.
  2. Bring a large pot of water to a boil, to which 2 tbsp lemon juice has been added for each 4 cups water.
  3. Begin the dressing by whisking together the crème fraîche, mayonnaise, mustard, lemon juice, sugar, and salt and pepper to taste in a serving bowl.
  4. Rinse the celeriac, then add to the boiling water and cook until tender.
  5. Drain, plunge into a bowl of cold water, and drain again on absorbent towels.
  6. Peel, core, and dice the apple. Fold the apple and celeriac into the dressing.
  7. Taste and season with salt and pepper before serving.
The following recipes are from Jennifer Stack's book, the CIA's The Diabetes-Friendly Kitchen (Wiley, 2012).

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