Celeriac Stick Salad

November 24, 2020 • Nancy Wolfson-Moche

My father has a favorite oversized cookbook called Italy Today: The Beautiful Cookbook by Lorenza de’ Medici. Published in 1997, the section called Le Verdure (Vegetables) has some simple, wonderful recipes, like Sedano Rapa al Balsamico, the one that inspired this post.



Paired with polenta, this root vegetable salad is just the thing to eat on Thanksgiving morning, before a celebration that will look different for most of us this year. In addition to being grounding and an antioxidant that is slightly diuretic, celeriac is packed with fiber, Vitamins B6, C and K along with phosphorous, potassium and manganese. It is important to have fiber in your system before feasting. This salad gets even better on the second day, so it’s a fab companion to Thanksgiving leftovers.



Ingredients to serve 4

  • 1 lb celery root, with stalk (if possible)
  • juice of a lemon
  • scant ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • a few pinches sea salt, to taste


  • Peel the celeriac and cut into thin matchstick-sized pieces.
  • Fill a bowl with cool water and add the lemon juice.
  • Place the celeriac matchsticks in the lemon water to maintain their light color and prevent from browning.
  • In a small bowl, whisk together the mustard, cider vinegar, sea salt and olive oil. Drain the celeriac and pat dry with a cotton floursack towel.
  • Place in a bowl and drizzle with the oil and vinegar mixture.
  • Mix and serve. Garnish with celery leaves.
  • Note: this dish can be made the night before and served in the morning.


Previous Post:

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).