Celery Root, Granny Smith, and Manchego Slaw
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6
For the salad:
  • 1 small celery root (about 1#) peeled, quartered, pithy core removed, remainder of celery root julienned
  • 1 bulb of fennel (about 7 oz.), core removed, stems and fronds removed, cut into small thin pieces. Fronds can also be minced and added.
  • 2 large or 3 small Granny Smith apples (about 1# 4 oz.), quartered, cored, julienned
  • ¾ cup parsley leaves, chopped, not packed
  • ⅓ cup golden raisins
  • 4 oz. shaved manchego cheese
  • ⅔ cup chopped walnuts, toasted
For the dressing:
  • 1½ tsp. salt
  • 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. golden balsamic vinegar (lemon juice could also work)
  • freshly ground black pepper to taste
  1. The celery root is most easily peeled with a sharp knife, not a peeler. The center of the celery root is pithy, you will want to discard it. For a small celery root quarter it and remove the center as you would cut the middle from an apple. Julienne the rest of the celery root.
  2. Cut top of fennel (reserve), quarter bulb, remove tough center from each quarter. Cut the remainder of the fennel into thin pieces. You can mince the feathery fronds of the fennel and add those in, too.
  3. Leave skin on apples. Core, quarter, julienne.
  4. Ideally you want to end up with about the same quantity of vegetables, celery root plus fennel, as of apple. I had about six cups of each once julienned.
  5. Toast the walnuts in a dry pan over medium heat for several minutes, stirring constantly, until they become fragrant and begin to brown.
  6. Place the prepared vegetables (saving a little parsley and perhaps fennel fronds for a garnish), the cheese, the raisins, and the toasted nuts in a large bowl.
  7. Add the olive oil, vinegar, salt and pepper, mix.
  8. Adjust as desired with more spices, vinegar, or oil.
  9. Top with the reserved parsley.
  10. Serve, can go on dinner plates alongside the entrée.
Recipe by Fit and Fed at http://fitandfed.net/2014/05/05/celery-root-granny-smith-fennel-manchego-slaw/