The first time I tried this salad at Frankies 457 in Brooklyn, I instantly loved it. What a combination of flavors! It might have been the first time that I had the pleasure of tasting raw celery root, and though they’re ugly, knobby and gnarly looking things the taste is nutty, sweet and delicious. Coupled with it’s high fiber, potassium, magnesium and vitamin B6 content, this is a rawk star veggie!
Toss in the crunchy and fragrant fennel, the fresh parsley and red onion and you’ve got yourself a great, healthy delicious lunch!
TIP: You could chop the celery root and fennel up in advance and store it in the fridge in an airtight container or freezer bag to save time. Check out the amazing Green Bags that keep veggies fresher longer. They’re amazing!
1/2 celery root
1 fennel bulb, with stems removed
2/3 cup sliced red onion
2 packed cups flatleaf parsley leaves
1/4 cup olive oil, or more to taste
Juice of 1/2 lemon
1/2 teaspoon fine sea salt
16 turns white pepper
Pumpkinseed oil, for drizzling (optional)
1. Peel the celery root and cut it into fine julienne. Trim the fennel bulb, discarding tough
stems and reserving any fresh, pert fronds to garnish the salad, and julienne. (You should
have in the neighborhood of 2 cups of each.)
2. Toss the cut vegetables together with the parsley in a large bowl. Add the oil, lemon juice, salt, and white pepper and toss again. Taste and add more oil, salt, and/or lemon juice as needed.
3. Divide the salad among serving plates. Finish each with a drizzle of pumpkinseed oil
from The Frankies Spuntino Kitchen Companion & Cooking Manual, by Frank Falcinelli, Frank Castronovo and Peter Meehan