Celeriac Chimichurri Salad: A Refreshing & Flavorful Recipe

Celeriac chimichurri salad: Prepare to be amazed! This isn’t your average salad; it’s a vibrant explosion of flavors and textures that will redefine your perception of root vegetables. Forget everything you thought you knew about celeriac because this recipe transforms it into the star of a show-stopping dish.

Chimichurri, the zesty Argentinian sauce traditionally served with grilled meats, finds an unexpected but utterly delightful partner in celeriac. While chimichurri’s origins are somewhat shrouded in mystery, its popularity is undeniable, spreading from South American barbecues to kitchens worldwide. Its bright, herbaceous punch cuts through richness and adds a layer of complexity that elevates any dish.

What makes this celeriac chimichurri salad so irresistible? It’s the perfect balance of earthy celeriac, the zing of the chimichurri, and the satisfying crunch of toasted nuts (we recommend walnuts or pecans!). People adore this salad because it’s surprisingly light yet incredibly flavorful, making it a fantastic side dish, a vibrant addition to a buffet, or even a light lunch. Plus, it’s relatively quick and easy to prepare, making it a weeknight winner. Get ready to experience a culinary adventure that will leave you craving more!

this Recipe

Ingredients:

• For the Celeriac:
• 1 large celeriac (about 1.5 lbs), peeled and cut into 1/4-inch dice
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• For the Chimichurri:
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup packed fresh oregano leaves
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 red chili, finely chopped (seeds removed for less heat)
• 1 shallot, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• For the Salad Assembly:
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup crumbled feta cheese (optional, but highly recommended!)
• 2 tablespoons pumpkin seeds (pepitas)
• Lemon wedges, for serving

Preparing the Celeriac:

1. Preheat the Oven: First things first, let’s get that oven preheating to 400°F (200°C). This will ensure the celeriac roasts evenly and develops a lovely caramelized flavor.
2. Prepare the Celeriac: Now, for the star of the show! Peel your celeriac. This can be a bit tricky, as celeriac has a knobbly exterior. Use a sharp knife to carefully remove the skin, making sure to get rid of any tough bits. Once peeled, cut the celeriac into 1/4-inch dice. Uniformity is key here, as it ensures even cooking.
3. Season and Toss: In a large bowl, toss the diced celeriac with the olive oil, sea salt, and black pepper. Make sure every piece is nicely coated. This will help the celeriac roast properly and develop a delicious flavor.
4. Roast the Celeriac: Spread the seasoned celeriac in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the celeriac instead of roasting it. If necessary, use two baking sheets. Roast for 25-30 minutes, or until the celeriac is tender and slightly browned, flipping halfway through to ensure even cooking. You’ll know it’s ready when you can easily pierce it with a fork.
5. Cool the Celeriac: Once roasted, remove the celeriac from the oven and let it cool slightly. You can transfer it to a bowl to speed up the cooling process. We want it to be warm, not piping hot, when we add the chimichurri.

Making the Chimichurri:

1. Prepare the Herbs: This is where the magic happens! Roughly chop the parsley, cilantro, and oregano. Don’t worry about being too precise; the food processor will take care of the rest.
2. Combine Ingredients: In a food processor, combine the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, extra virgin olive oil, chopped red chili, minced shallot, lemon juice, sea salt, black pepper, and red pepper flakes (if using).
3. Pulse to Combine: Pulse the food processor until the chimichurri is finely chopped but still has some texture. You don’t want to over-process it into a paste. The goal is a vibrant, slightly chunky sauce.
4. Taste and Adjust: Give the chimichurri a taste and adjust the seasoning as needed. You might want to add more salt, pepper, lemon juice, or red pepper flakes to suit your preference. Remember, chimichurri is all about balance!

Assembling the Celeriac Chimichurri Salad:

1. Combine Celeriac and Chimichurri: In a large bowl, gently toss the slightly cooled roasted celeriac with the chimichurri. Make sure the celeriac is evenly coated with the vibrant green sauce.
2. Add the Toppings: Sprinkle the toasted walnuts, crumbled feta cheese (if using), and pumpkin seeds over the celeriac and chimichurri mixture. These toppings add a delightful crunch and a burst of flavor.
3. Serve and Enjoy: Serve the celeriac chimichurri salad immediately or chill it for later. It’s delicious on its own as a side dish, or you can serve it over mixed greens for a more substantial salad. Don’t forget the lemon wedges for an extra zing!

Tips and Variations:

• Spice Level: Adjust the amount of red chili and red pepper flakes to control the spice level of the chimichurri. If you’re sensitive to heat, remove the seeds from the chili or omit the red pepper flakes altogether.
• Herb Variations: Feel free to experiment with different herbs in the chimichurri. Mint, basil, or even a little bit of rosemary can add a unique twist.
• Vegan Option: To make this salad vegan, simply omit the feta cheese. It’s still delicious without it!
• Make Ahead: The chimichurri can be made ahead of time and stored in the refrigerator for up to 3 days. The roasted celeriac can also be prepared in advance and reheated before assembling the salad.
• Serving Suggestions: This salad is a fantastic accompaniment to grilled meats, fish, or vegetables. It also makes a great addition to a cheese board or charcuterie platter.

Enjoy your delicious and vibrant Celeriac Chimichurri Salad!

Conclusion:

This Celeriac Chimichurri Salad is more than just a side dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The unique combination of earthy celeriac, vibrant herbs, and zesty chimichurri creates a symphony of textures and tastes that will awaken your palate. It’s a surprisingly refreshing and satisfying salad that’s perfect for any occasion, from a casual weeknight dinner to a sophisticated weekend brunch.

What makes this recipe a must-try? It’s the unexpected twist on a classic chimichurri. Instead of the usual parsley-heavy sauce, we’re using a blend of fresh cilantro, oregano, and a touch of mint to complement the subtle sweetness of the celeriac. The addition of red wine vinegar and a pinch of red pepper flakes adds a delightful tang and a gentle kick that keeps you coming back for more. Plus, it’s incredibly easy to make! You don’t need any fancy equipment or culinary expertise – just a little bit of chopping and mixing, and you’re good to go.

But the best part? This salad is incredibly versatile. Serve it as a vibrant side dish alongside grilled chicken, fish, or steak. It’s also fantastic as a topping for tacos or sandwiches, adding a burst of freshness and flavor. For a vegetarian option, try pairing it with grilled halloumi cheese or a hearty lentil stew.

Looking for variations? Go ahead and experiment! Add some toasted nuts like walnuts or pecans for extra crunch. Incorporate other root vegetables like carrots or parsnips for a more complex flavor profile. A sprinkle of crumbled feta cheese would also be a delicious addition. If you’re feeling adventurous, try adding a touch of smoked paprika to the chimichurri for a smoky depth. You can even use different types of vinegar, such as apple cider vinegar or sherry vinegar, to create subtle variations in the flavor.

Serving Suggestions:

* As a side dish with grilled meats or fish.
* As a topping for tacos or sandwiches.
* Mixed into a grain bowl with quinoa or farro.
* Served alongside roasted vegetables.
* As a refreshing appetizer with crusty bread.

Variations to Explore:

* Add toasted nuts for extra crunch.
* Incorporate other root vegetables like carrots or parsnips.
* Sprinkle with crumbled feta cheese.
* Add smoked paprika to the chimichurri.
* Use different types of vinegar for subtle flavor variations.

I truly believe that this Celeriac Chimichurri Salad will become a new favorite in your kitchen. It’s a healthy, flavorful, and easy-to-make dish that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, put on some music, and get ready to create a culinary masterpiece!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think and any variations you tried. Did you add any special ingredients? Did you serve it with something unique? Your feedback is invaluable and helps me create even better recipes in the future. Happy cooking, and I can’t wait to hear all about your Celeriac Chimichurri Salad adventures!