Root and Stem Salad, a wonderful celery salad dressed in a lemon horseradish vinaigrette!

Root and Stem Salad a delicious celery salad dressed with a lemon horseradish vinaigrette. When you think of serving a salad for your next meal, step away from the usual tossed greens. Try a non-lettuce salad for a change of pace and see how fast you will get your family to eat more vegetables...

Let's eat more vegetables, sometimes easier said than done. 

One of the changes I have (slowly) been making to our meals is more vegetables, both cooked and raw. You see, I have always respected vegetables, believed in vegetables, and wanted to eat more vegetables. Simply stated, however, through the years, I have failed in this area, just a bit.....

But when I look back there have also been some successes along the way and this Root and Stem Salad is one of them. Probably because it is so simple. Simple to prepare, simple in the list of ingredients, and very simple to enjoy! You will find with vegetables, simple is the best preparation method. Because simple preparation methods always let the flavor of the vegetables, shine.

Salads do not always have to be lettuce. 

This is one of the many salads we eat, that is NOT lettuce-based. Don't get me wrong, I love a beautiful bowl of tossed greens. They take well to any salad dressing or vinaigrette and are in fact nutritious, easy to grow for the home gardeners, and a fun way to others involved in the kitchen. But if I may be so bold, tossed greens are often disrespected. 

How many times have you put a beautiful bowl of tossed greens on the table and half or more was left behind in the bowl? That was happening a lot at our meal table, and there was only one thing to do. Change our hard wired ideas about salads being a bowl of tossed greens covered in dressing. Because let's be honest, if it doesn't get eaten, it is the same as not even being served...

I found this one on tasting spoons, the blog author Carolyn has a detailed eye for finding wonderful recipes among the various cooking classes, cookbooks, and publications she enjoys. I oftentimes look to her for inspiration for our Sunday dinners, and with great success, I might add. In the same way our families need to eat well, I think cooks need other cooks. To help and inspire us  to keep meals fresh. Because cooking for your loved ones is an everyday event, and not one to be taken lightly.

Some additional thoughts on this recipe:

A one-pound celery root will be the same size as a large juicy grapefruit. 

Don't be afraid of the horseradish, it is delightful in the vinaigrette. 

This salad keeps very well, and will still be quite crunchy the next day.

Ingredients needed for this recipe:

• celery root
• celery
• flat-leaf parsley
• shallot
• lemon or lemon juice
• olive oil
• horseradish
• salt
• fresh ground pepper

You will also need the following:

• kitchen knife
• cutting board
• measuring spoons
• measuring cups
• large mixing bowl
• small mixing bowl
• whisk
• serving platter
• serving tongs or spoon

Now we are ready to begin!

Root and Stem Salad
adapted from: tasting spoons

UPDATED: 09.13.2023

1 - 1 pound celery root
10 ribs of celery
1 small bunch of flat-leaf parsley
1 small shallot, minced
1 lemon
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desired
sea salt and fresh black pepper to taste

Peel and cut the celery root into matchstick-sized pieces, if desired you may also grate the celery root using the large side of a box grater. 

Wash, dry, and thinly slice the ribs of celery on a sharp diagonal. 

Remove the leaves only from the parsley, you will want to fill a 1/2 cup measure, but more is fine. Combine these ingredients in a large bowl.

In a small bowl, combine the juice of 1 lemon, the olive oil, and the prepared horseradish to taste. 

Start with 1 teaspoon of horseradish for flavor, adding more for your own personal preference.  Add salt and pepper to taste.

Pour over vegetables, toss to mix well. You may let this sit at room temperature for up to an hour before serving. It will soften slightly in texture, but still, be very crunchy and delicious!

Storage options for Root and Stem Salad. This salad will keep in the refrigerator for up to five days! Keep in a tightly covered container. I do not recommend freezing this salad. 

UPDATE:  For your convenience, a "copy and paste" version of Root and Stem Salad has been included below. 

You may also enjoy:

Sour Cream Beet Salad. 

#eatmorevegetables!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Root and Stem Salad
adapted from: tasting spoons

UPDATED: 09.13.2023

1 - 1 pound celery root
10 ribs of celery
1 small bunch of flat-leaf parsley
1 small shallot, minced
1 lemon
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desired
sea salt and fresh black pepper to taste

Peel and cut the celery root into matchstick-sized pieces, if desired you may also grate the celery root using the large side of a box grater. 

Wash, dry, and thinly slice the ribs of celery on a sharp diagonal. 

Remove the leaves only from the parsley, you will want to fill a 1/2 cup measure, but more is fine. Combine these ingredients in a large bowl.

In a small bowl, combine the juice of 1 lemon, the olive oil, and the prepared horseradish to taste. 

Start with 1 teaspoon of horseradish for flavor, adding more for your own personal preference.  Add salt and pepper to taste.

Pour over vegetables, toss to mix well. You may let this sit at room temperature for up to an hour before serving. It will soften slightly in texture, but still, be very crunchy and delicious!

Storage options for Root and Stem Salad. This salad will keep in the refrigerator for up to five days! Keep in a tightly covered container. I do not recommend freezing this salad. 

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