Continuing my exploration of preparing celery root, I thought I’d make a sunny winter hearty salad. I wanted something bright, and with some protein. Something that tasted light yet was sustaining. Here’s what I put together:
- 1 medium-small celery root, peeled & julienne cut (about 3 cups)
- 1 medium yellow pepper, chopped
- 1 can garbanzo beans, well rinsed
- 2-3 medium sized shallots, chopped
- 1 bunch lacinato kale, cut into thin ribbons (2 cups or so)
- 3 T plain Greek yogurt
- 2 T olive oil
- 1 T champagne vinegar
Chop both ends off of celery root, then place root solidly on largest flat end to stabilize. Use sharp knife to then slice away outer rough skin, cutting from top to bottom as you work your way around the root to expose the inner white lovely vegetable.
Slice celery root into rounds then julienne cut into thin strips. Chop yellow pepper. Rinse garbanzo beans well. Mix all together in large salad bowl with lid. Cut center ribs out of kale, then cut into thin ribbons and set aside. Chop shallots, and saute in larger pan in a couple tablespoons olive oil for 2 minutes until just starting to become translucent. Add those to the celery root mixture, and reuse the flavored pan to saute the kale for 2 minutes stirring constantly, until turns bright green and just begins to soften but not wilt completely. Add to celery root mixture and stir all together well. Combine Greek yogurt, olive oil, and champagne vinegar in glass measuring cup or jar, then whisk or fork stir together well. Dress salad, stirring to cover all well, and refrigerate covered until ready to serve.