Shaved Celery Root & Carrot Salad

In French kitchens, shaving celery root into delicate ribbons turns humble celeriac into a crisp salad star. Carrot and fennel join it with lemon-Dijon dressing, fresh herbs, sunflower seeds, and creamy goat cheese.

Serves 4 · 25 min prep

Estimate for one serving

• 285 cal
• 9g protein
• 22g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 large (about 1.5 lb) celery root (celeriac), peeled
• 4 medium carrots, peeled
• 1 small fennel bulb
• 1 large shallot
• 1/2 cup fresh parsley leaves
• 2 tbsp fresh tarragon leaves
• 3 tbsp fresh chives
• 1 large lemon
• 1 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• 1/4 cup toasted sunflower seeds
• 3 oz crumbled goat cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Peel the celery root thoroughly, trimming any tough outer bits, then use a sharp knife or mandoline to shave it into very thin ribbons. Immediately toss the ribbons with a squeeze of lemon juice so they stay bright and crisp.
2. 2Peel the carrots and shave them the same way into long thin ribbons; add them to the celery root. Trim and core the fennel, then shave it paper-thin and fold it into the mix.
3. 3Slice the shallot into paper-thin rings and rinse them briefly under cold water to mellow the bite; pat dry and add to the shaved vegetables.
4. 4In a small bowl, whisk the remaining lemon juice with Dijon mustard, salt, and black pepper until smooth. Stream in the olive oil while whisking to form a light, emulsified dressing.
5. 5Roughly chop the parsley and tarragon; snip the chives. Scatter the herbs over the shaved roots and pour the dressing on top.
6. 6Using clean hands or tongs, toss everything gently but thoroughly so every ribbon is coated and the herbs are evenly distributed. Taste and adjust salt and pepper.
7. 7Let the salad sit 5 minutes so the roots soften just slightly while still staying crunchy.
8. 8Divide among four plates or lunch containers. Crumble goat cheese over each portion and finish with a generous sprinkle of toasted sunflower seeds.
9. 9Serve immediately at cool room temperature, or pack chilled for a work-friendly lunch that stays crisp for several hours.