{"id":2624,"date":"2022-02-03T14:35:32","date_gmt":"2022-02-03T19:35:32","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2624"},"modified":"2022-02-03T11:53:50","modified_gmt":"2022-02-03T16:53:50","slug":"this-celery-and-celery-root-salad-with-pomegranate-vinaigrette-will-add-crunch-tang-and-variety-to-your-winter-salad-rotation","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2624","title":{"rendered":"This Celery Salad With Pomegranate Vinaigrette Will Add Crunch, Tang and Variety To Your Winter Salad Rotation"},"content":{"rendered":"
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Celery salad with pomegranate vinaigrette<\/span>
Porcelain bowl by Bryan Hopkins<\/a><\/span><\/figcaption><\/figure>\n

I try to get some kind of salad on the table at least once a day. While I can happily eat a green salad daily through the warmer months, I don\u2019t always feel like lettuce during winter. Perhaps because lettuces tend to be cooling or because the boxed and bagged supermarket options, or their packaging, don\u2019t always seem appealing, I stick mainly with my favorite carrot<\/a>, beet<\/a>, cabbage<\/a> and fennel<\/a> salads with arugula making an occasional appearance through the coldest months. Celery<\/a> as a main ingredient is a fresh addition to the winter salad rotation.<\/span><\/p>\n

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Celery\/celery root salad<\/span>
Porcelain bowl by Bryan Hopkins<\/a><\/span><\/figcaption><\/figure>\n

Celery remoulade<\/a> is the classic French preparation of celeriac<\/a>\u00a0(aka celery root) as salad but it always has too much mayo to even consider serving it to my mayonnaise-averse family. But julienned celery root adds texture and flavor when combined with sliced celery stalks and really comes alive with a pomegranate molasses<\/a> (just evaporated pomegranate juice – if you see other ingredients, look for a different brand) vinaigrette. I found the recipe in Cook\u2019s Illustrated<\/i><\/a> and altered it to satisfy myself by eliminating the honey, shallots and fris\u00e9e, adding a green apple, and making the cheese optional. Choose any nut you like and adjust the proportions to suit yourself. If you don\u2019t have fresh or frozen pomegranate<\/a> available (I think this year\u2019s window on fresh has closed), use a smaller amount of dried cranberries or cherries – they will be a similar tart\/sweet taste that you need here. And if, for some reason, you don\u2019t want to buy pomegranate molasses, you could boil down some pomegranate juice to thicken it and use that – it is essentially the same thing.<\/span><\/p>\n

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Celery root at the supermarket<\/span><\/figcaption><\/figure>\n
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Pomegranate molasses should be 100% Pomegranate juice<\/span><\/figcaption><\/figure>\n

The original recipe calls for shaved Pecorino and that is tasty but if you don\u2019t want to use cheese, and we usually don\u2019t, just leave it out. If you still want more protein involved, add a can of rinsed white beans. This is a really easy, crunchy, flavorful salad with a tangy vinaigrette that offers a welcome change of flavor and texture in mid-winter. It also keeps well for a day in the fridge so you can prepare it once and eat twice.<\/span><\/p>\n

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Celery salad with Pecorino cheese<\/span>
Porcelain bowl by Bryan Hopkins<\/a><\/span><\/figcaption><\/figure>\n

CELERY SALAD<\/span><\/p>\n

Combine in a large bowl:<\/span><\/p>\n