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  • 2 cloves garlic
  • 2 pasteurized egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon finely grated lemon rind
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil 
  • 1 head celeriac (celery root), peeled and cut into julienne strips
  • 4 apples, cored (Fuji or Gala), cut into julienne strips
  • 1/4 teaspoon 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.

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The recipe was originally published as Celeriac and Apple Salad with Lemon Garlic Dressing on

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