Delight your taste buds with the refreshing flavors of Dutch Selderijsalade (Celery Root Salad). This crisp and creamy salad combines the earthy sweetness of celery root with a tangy dressing, creating a perfect balance of textures and tastes. Whether you serve it as a side dish or a light lunch, this recipe is sure to become a favorite at your table.
In Dutch cuisine, Selderijsalade is celebrated for its simplicity and robust flavors. The celery root, also known as celeriac, offers a unique twist with its nutty and slightly sweet taste, complemented by the zingy combination of lemon juice and white vinegar in the dressing. The addition of creamy mayonnaise and Greek yogurt lends a luxurious texture to the salad, while a hint of honey adds a gentle sweetness. Chopped parsley brings a fresh herbal note, enhancing the overall freshness of the dish.
The honey in this recipe came from Arjo’s Apiary in Oakland NJ, tended to by apiculturist Arnold Ludke.
Ingredients
- 150 g celery root
- 0.5 Lemon
- 50 ml white vinegar
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- ½ tsp honey
- 1 tbsp parsley Chopped
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Prepare the ingredients
- Juice the lemon
- Measure out the vinegar
- Chop the parsley
- Peel the celery root
Cooking the Celery Root
- Bring a pot of water to a boil.
- Prepare a bowl with ice water
- Using a food processor, box grater, or mandoline, slice the celery root into thin strings.
- Once the water is boiling, add the celery root strings and blanch for 30 seconds.
- Quickly remove the celery root from the boiling water and transfer it to the ice water bath.
- Let it cool in the ice water for 5 minutes.
- Remove the celery root from the ice water bath and place it in a bowl. Toss the blanched celery root with the white vinegar, then strain it and let it air dry for a few minutes. I use paper towel to make sure it’s completely dry.
Prepare the Salad:
- In a separate bowl, combine the mayonnaise, Greek yogurt, lemon juice, honey, and chopped parsley. Add the blanched celery root strings and mix everything together until well combined.
- Taste the salad and season with salt and pepper to adjust the flavors.
- Cover the bowl with plastic wrap and refrigerate the salad for at least an hour to allow the flavors to meld together.
Growing up with Dutch heritage, celery root salad was a staple at family gatherings, and this recipe brought back so many fond memories.
I loved how the lemon juice and white vinegar added a bright, tangy flavor that perfectly complemented the creamy mayo and Greek yogurt dressing. The touch of honey gave it a subtle sweetness, while the fresh parsley added a nice pop of color and freshness.
What impressed me the most was the texture of the salad. The blanched celery root had the perfect crunch, and the combination of flavors was just right. I served it at a recent barbecue, and it was a hit! Everyone was curious about the unique salad, and many asked for the recipe.
This Selderijsalade is now a go-to dish for our family picnics and gatherings.