Creamy celery salad with toasted nuts and cranberries - photo 1
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Creamy celery salad with toasted nuts and cranberries

Salads Additions Vegetarian Dishes 60 min Easy 12 wyświetleń ~22.53 PLN - (0)
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Description

Rediscover celery salad in a modern, elegant version that delights with a balance of flavors and textures. This is not an ordinary mayonnaise salad – it's a composition where the earthy, slightly nutty taste of celeriac combines with the juicy sweetness of crunchy apple. The whole is enveloped in a velvety, creamy sauce based on thick yogurt and a touch of mayonnaise, with a distinct note of Dijon mustard. An unexpected but key element is the toasted walnuts, which add depth and a pleasant crunch, along with sweet-sour dried cranberries, breaking the whole with vibrant color and flavor. This salad is the perfect accompaniment to main dishes – roasted meats, fish, or vegetarian dishes, but it also works well as a standalone, light snack. It is proof that simple ingredients can create something truly special.

Ingredients (12)

Servings:
4
  • Celeriac 500 g
  • Apple 1.1 szt.
  • Walnuts 50 g
  • Dried cranberries 40 g
  • Thick natural yogurt 150 g
  • Mayonnaise 50 g
  • Lemon juice 15 ml
  • Dijon mustard 5 g
  • Honey 7 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~22.53 PLN (5.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by toasting the walnuts, as they need to cool down. Heat a dry skillet (without oil) over medium heat. Add the walnuts and toast them for 3-5 minutes, stirring or shaking the skillet frequently. Be vigilant, as the nuts can easily burn. You'll know they're ready by the intense, nutty aroma and a slight golden color. Immediately transfer them to a cold plate to stop the toasting process. Once completely cooled, chop them coarsely with a knife.

Ingredients: Walnuts
The best choice is a pan with a thick bottom that distributes heat evenly. Do not leave the pan while toasting! A burnt nut is bitter and will ruin the taste of the entire salad. Set aside one tablespoon of chopped nuts for decoration.
2

Prepare the celery. Wash it thoroughly under running water, then dry it. With a sharp, stable knife, cut off the top and bottom of the bulb. Place the celery on a cutting board on one of the flat surfaces and peel it with the knife, slicing the skin from top to bottom, adjusting the knife to the shape of the bulb. Once peeled, grate the celery using a coarse grater. Immediately transfer the grated celery to a large bowl and drizzle with half the lemon juice (about 1/2 tablespoon). Mix thoroughly – this will prevent the celery from darkening.

Ingredients: Celeriac, Lemon juice
The skin of the celery is thick and tough, so a vegetable peeler may not handle it well – it's safer and more effective to use a knife. Be careful with your fingers while grating! Grate using vigorous, long movements.
3

Now it's time for the apple. Wash it and dry it. You can peel it, but for better texture, color, and nutritional value, I recommend leaving the skin on. Cut the apple into quarters and remove the core. Grate the apple on the same grater with large holes, directly into the bowl with the celery. Immediately drizzle with the remaining lemon juice and mix everything again.

Ingredients: Apple, Lemon juice
Using the same grater for the celery is fine. Quickly mixing the apple with lemon juice is key to preventing it from browning and losing its appetizing appearance.

Preparing the sauce

4

In a separate, smaller bowl, prepare the sauce. Place thick natural yogurt, mayonnaise, Dijon mustard, and honey in it. Add salt and freshly ground black pepper. Using a small whisk or fork, vigorously mix all the ingredients for about a minute until you achieve a perfectly smooth, uniform, and creamy sauce without any lumps.

Ingredients: Thick natural yogurt, Mayonnaise, Dijon mustard, Honey, Salt, Pieprz czarny świeżo mielony
Taste the dressing before adding it to the salad. This is the perfect moment to season it to your liking – it may need more honey for sweetness, mustard for spiciness, or a pinch of salt.

Combining the salad

5

Return to the large bowl with celery and apple. Add the dried cranberries and most of the chopped, toasted nuts (remember to leave some for decoration). If you are using dill, chop it finely and add it to the bowl as well. Now pour in the dressing you prepared earlier.

Ingredients: Dried cranberries, Walnuts, Fresh dill
Adding dry ingredients before the dressing allows for better, more even distribution throughout the salad. Do not add all the nuts – those added on top just before serving will remain crunchy.
6

Using a large spoon or silicone spatula, gently but thoroughly mix all the ingredients. Use an up-and-down motion to ensure the dressing evenly coats each element of the salad, but be careful not to crush the grated celery and apple. Mix until everything is uniform.

Gentle mixing is important to keep the salad fluffy and crunchy. Too vigorous mixing can cause the apple and celery to release too much juice, making the salad watery.
7

Cover the bowl with plastic wrap or a plate and place the salad in the refrigerator for at least 30 minutes. This step is very important as it allows the flavors to meld – the celery will soften slightly, and the sweetness of the cranberries and the aroma of the nuts will infuse the dressing, creating a harmonious blend.

Do not skip the cooling step! The salad is good right after mixing, but it becomes excellent after cooling. You can prepare it even a few hours in advance.
8

Take the salad out of the fridge just before serving. Transfer it to the serving bowl or divide it into portions. Sprinkle the top with the reserved toasted nuts and, if using, fresh dill. Serve immediately as a delicious and healthy side dish.

Ingredients: Walnuts, Fresh dill
The garnish added at the very end not only looks beautiful but also provides an extra, crunchy texture. The salad is ready to serve.

Fun Fact

💡

Celeriac, also known as turnip-rooted celery, is a variety of celery grown for its edible bulb rather than its stalks. While it is a popular ingredient in Polish vegetable mixes, in France it is the star of the famous 'céleri rémoulade' salad. It was known and valued in ancient times – mentions of it can be found in Homer's 'Odyssey'.

Best for

Niedzielny obiad Grill z przyjaciółmi Dodatek do dań mięsnych i rybnych Lekka kolacja

Tips

🍽️ Serving

Serve the salad well chilled, in an elegant glass or ceramic bowl. It pairs perfectly with roasted chicken, pork chop, grilled pork neck, or delicate fish such as trout or cod. It can also be a standalone snack served on a leaf of crispy romaine lettuce or as a filling for whole grain bread sandwiches.

🥡 Storage

Store the salad in a tightly sealed container in the refrigerator for up to 2-3 days. Over time, it may release some juice, which is a natural occurrence – just gently stir it before serving again. Keep the nuts for decoration separately and sprinkle them on the salad just before eating to maintain their crunchiness.

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