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Celery Root, Celery Heart and Celery Leaf Salad
Celery Root, Celery Heart and Celery Leaf Salad Photo courtesy of Antonis Achilleos

Diane Morgan has a thing for the underdogs of the vegetable world. In her new book, Roots, the cookbook author sings the praises of oft-overlooked root vegetables, from arrowhead to yuca. The book’s well-researched chapters will help us dig in to vegetable cookery this season, but it’s recipes like horseradish and beet gravlax and this crisp celery root salad that have us tying on our aprons in excitement. The combination of celery root, celery stalks and delicate celery leaves packs a triple punch of flavor and creates a salad course with textural crunch and palate-cleansing potential.

Makes 4 side-dish servings

3 tablespoons extra-virgin olive oil

1½ tablespoons Moscatel vinegar (or white balsamic vinegar)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

⅓ cup golden raisins

1 medium celery root (about ¾ pound)--trimmed, peeled and cut into matchsticks

¾ cup thinly sliced celery heart (from about 4 stalks)

½ cup lightly packed celery leaves (from about 5 stalks)

¼ cup lightly packed flat-leaf parsley leaves

1. In a small bowl, whisk the olive oil with the vinegar, salt and pepper. Add the raisins and set aside for 15 minutes to allow the raisins to plump.

2. Meanwhile, in a large bowl, combine the celery root with the celery heart, celery leaves and parsley and toss to combine. Whisk the dressing together briefly, then pour just enough dressing over the salad to coat the ingredients lightly. (You may not need all of the dressing.) Toss well.

3. Season the salad with additional salt and pepper, if needed. Let the salad rest at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.

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