Celeriac and Apple Salad with Lemon Garlic Dressing

apple salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins


2cloves garlic
2-- pasteurized egg yolks
2tablespoons fresh lemon juice
1/2tablespoon finely grated lemon rind
2tablespoons white wine vinegar
1/2teaspoon kosher salt
3/4cup extra-virgin olive oil 
1head celeriac (celery root), peeled and cut into julienne strips
4-- apples, cored (Fuji or Gala), cut into julienne strips
1/4teaspoon salt
-- Coarsely ground black pepper
8-- walnut halves, toasted
-- Chopped celery heart leaves, optional


  1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
  2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves.

Recipe by Chef Jon Ashton.


Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 5
  • Fat 31g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 21g
  • Cholesterol 60mg
  • Sodium 320mg
  • Potassium 340mg
  • Carbohydrate 24g
  • Fiber 4g
  • Sugars 14g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 6%