I’ve been making a version of this salad every fall for the last five years or so. I love how seasonal celery root is the star of the show; its earthy – almost nutty – flavor pairs beautifully with kale. And both ingredients are hearty and ‘toothsome’ to satisfy cool weather appetites. In other words — this is not a dainty summer salad!
If you’re not familiar with celery root, I posted a little bit about it HERE with a basic roasting recipe.
This salad get even better after it sits for a few hours, making it a great make ahead lunch of dinner salad. Add a handful of french of black lentils for a punch of protein to make this a complete meal. It’s also lovely served aside fish or chicken.
1 small bunch kale, preferably lacinato
1 small celery root
2 tablespoons olive oil
¼ teaspoon sea salt
1/3 cup tart dried cherries (can substitute currants or cranberries)
Remove stems from kale, and tear leaves into small pieces. You should get about 3 cups of greens. Place them in a large bowl. Squeeze half a lemon over kale, along with 1 tablespoon olive oil, and 1/8 teaspoon sea salt. Use clean hands to ‘massage kale’ making sure to evenly coat. Set aside.
Meanwhile, use a knife to carefully remove the thick skin around the celery root to reveal the white vegetable. Ideally, set up the grating attachment on a food processor and grate. You should get about 2 cups. Alternately, use a box grater and do by hand.
Add remaining lemon, oil, and salt to celery root and toss to coat. Add celery root to kale and evenly mix. Add cherries, and season to taste with additional salt, pepper and/or lemon.
Option to add grated parmesan, pecorino, or shaved manchego cheese.