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Bon Appétit

Celery Caesar Salad

By Gordon Maybury

Look for celery root that is firm—not spongy—at the bottom end.

Do ahead:

Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Ingredients

2 thick slices country-style bread, torn into bite-size pieces
2 tablespoons olive oil
Kosher salt
1 large egg yolk
1 anchovy fillet, chopped
1 small garlic clove, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup vegetable oil
Freshly ground black pepper
1 ounce Parmesan, grated (about 1/3 cup), plus shaved for serving
2 romaine hearts, leaves separated
8 celery heart stalks, thinly sliced, plus all leaves
1/4 large celery root (celeriac), peeled, cut into matchsticks

Preparation

  1. Step 1

    Preheat oven to 400°. Toss bread with olive oil on a rimmed baking sheet, squeezing to help it absorb the oil; season with salt. Toast, tossing halfway through, until golden and crisp, 5-10 minutes. Let croutons cool.

    Step 2

    Blend egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard in a blender until smooth. With motor running, gradually drizzle in vegetable oil, blending until thickened. Dressing should be pourable (add a splash or two of water to thin, if needed).

    Step 3

    Transfer dressing to a bowl large enough to hold salad and season with salt and pepper. Mix in grated Parmesan. Add romaine, celery stalks and leaves, and celery root; toss to coat.

    Step 4

    Serve salad topped with croutons and shaved Parmesan

TagsSaladCaesar SaladAnchovyFishSeafoodParmesanCheeseDairyRomaineLettuceLeafy GreensVegetableCeleryCelery RootRoot VegetableSideDinnerBlenderBon Appétit

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