Turkish cuisine · Salads & Mezze

Celery Root Salad

Raw grated celery root with apple, yogurt-mayonnaise and lemon, served cold as a winter meze.

Ingredients · for 4 servings

• 500 g celery root
• 1 tart apple
• 1 lemon
• 150 g yogurt (10%)
• 3 tbsp mayonnaise
• 50 g walnuts
• 1 tbsp dill
• 1/2 tsp salt

Instructions

1. Squeeze the lemon and pour the juice into a large bowl; peel the celery root, grate it on the coarse side of a grater and mix immediately with the juice so it doesn't brown.
2. Peel the apple, remove the core, grate coarsely as well and mix in with the celery root.
3. Stir the yogurt, mayonnaise and salt smooth in a small bowl until a pale, creamy sauce forms.
4. Fold the sauce into the grated mixture and toss everything loosely with two forks until every strand is thinly coated.
5. Chill for at least 1 hr. – the celery root mellows and the sauce soaks into the shreds.
6. Taste once more before serving, arrange in a shallow dish and sprinkle with roughly chopped walnuts and dill.