This light and delicious salad from chef Dan Kluger makes wonderful use of winter produce. Crisp, raw celery root (a.k.a. celeriac) mingles with tart, julienned apples, crunchy croutons, and a tarragon-infused, mayonnaise-based dressing.
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- 3⁄4 cup extra-virgin olive oil
- 2 1⁄2 oz. sourdough bread, cut into 1/4-inch cubes
- 2 1⁄2 tsp. kosher salt, plus more
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup mayonnaise
- 1 tbsp. maple syrup
- 1⁄4 habanero chile, stemmed, seeded, and minced
- 1 lb. celery root, peeled and julienned
- 2 cups lightly packed flat-leaf parsley leaves
- 2 medium tart apples, cored and julienned
- 1 tbsp. roughly chopped tarragon
- Finely grated zest of 2 lemons, preferably Meyer
- Freshly ground black pepper
- In a medium skillet, heat 1⁄2 cup olive oil over medium. Add the bread cubes and cook, tossing, until the croutons are browned and crisp, about 5 minutes. Using a slotted spoon, transfer the croutons to a paper towel—lined bowl and toss with 1 teaspoon salt.
- In a blender, purée the remaining 1 1⁄2 teaspoons salt with the lemon juice, mayonnaise, syrup, and chile. With the motor running, slowly drizzle in the remaining 1⁄4 cup olive oil until it emulsifies.
- Scrape dressing into a large bowl and add the celery root, parsley, apples, tarragon, and lemon zest. Toss to combine and season with salt and pepper. Transfer the salad to a serving bowl and top with the croutons and more black pepper before serving.