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Celery Salad

Christmas Eve Dinner Additions 60 min Easy 15 wyświetleń ~16.29 PLN - (0)
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Description

Traditional celery root salad — a delicate, slightly sweet, and creamy composition perfect as an addition to the Christmas table. The dish combines the softness of cooked celery with the crunch of apple, the aroma of fresh parsley, and a creamy note of mayonnaise with yogurt. The salad has a pleasant appearance: a whitish-cream base with a green accent of parsley and optional nuts for a contrast in textures. Serve chilled in a salad bowl or small dishes as a side to main Christmas dishes — it pairs well with fish, dumplings, and roasted vegetables.

Składniki (10)

Servings:
6
  • Celeriac 500 g
  • Apple 0.8 szt.
  • Mayonnaise 120 g
  • Natural yogurt 80 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • Parsley 0.5 pęczek
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Raisins 30 g
💰 Szacowany koszt dania: ~16.29 PLN (2.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing celery

1

Wash the celery thoroughly under running water with a brush to remove dirt. Peel it with a vegetable peeler or a sharp knife: remove the thin outer skin until the flesh is bright. Cut the celery into slices about 1 cm thick, then into strips and dice into cubes about 1-1.5 cm on each side — uniform size of the pieces will allow for even cooking.

Ingredients: Celeriac
Use a stable cutting board and a large sharp knife. Peeling with a knife is easier with a larger root — hold the celery firmly and remove thin layers. A common mistake: peeling too aggressively — you will lose a lot of flesh.
2

Place the chopped celery in a large pot, cover it with cold water so that it is about 2 cm above the vegetables. Add a pinch of salt (1 g). Bring to a boil over high heat, and when the water starts to boil, reduce the heat to medium and cook for 18–22 minutes. Check every 3–4 minutes with a fork: the celery is ready when the fork goes into the flesh easily, but the pieces still hold their shape (they should not fall apart).

Ingredients: Celeriac, Salt
Use a pot with a capacity of at least 3 liters with a lid. A common mistake: overcooking results in a mushy consistency. If you prefer crunchier celery, cook for 12–15 minutes.

Chilling the celery

3

Drain the celery in a colander and immediately rinse it with plenty of cold water (or immerse it in a bowl of ice-cold water) for 1–2 minutes to stop the cooking process. Set aside to drain in the sieve for 5–10 minutes until most of the water has drained.

Ingredients: Celeriac
Use a colander and a large bowl with cold water or tap water. Chilling ensures that the pieces do not break apart when mixing. Gently pat dry with a paper towel if they are very wet.

Preparing the apple

4

Wash the apple, peel it if you prefer a softer texture. Cut it into quarters, remove the core with a knife. Grate the apple on a coarse grater directly into a bowl, so the apple shreds are chunky. Immediately drizzle 20–30 ml of lemon juice over the grated part and gently mix — this will prevent browning.

Ingredients: Apple, Lemon juice
Use a grater with large holes or a julienne slicer. If you want a stronger acidity, add a little more lemon juice, but remember to balance the flavor with the mayonnaise.

Preparing the dressing

5

In a separate bowl, combine mayonnaise (120 g) and natural yogurt (80 g). Add 10–15 ml of lemon juice, 2 g of salt, and 1 g of freshly ground pepper. Stir with a spoon or whisk for about 30–45 seconds, until the ingredients form a smooth, uniform dressing with a creamy consistency.

Ingredients: Mayonnaise, Natural yogurt, Lemon juice, Salt, Black pepper
Use a medium bowl and a wooden spoon or whisk. If the dressing is too thick, add 5 ml of water or more yogurt gradually, mixing as you go. A common mistake: adding too much lemon juice at once — it's best to add it gradually and taste.

Mixing the salad

6

In a large bowl, place the cooled, drained celery (500 g) and grated apple with lemon juice. Pour in the prepared dressing and gently mix with a silicone spatula or a large tablespoon for 30–45 seconds, ensuring the dressing evenly coats the pieces without mashing them. Taste and season with salt or pepper if needed.

Ingredients: Celeriac, Apple, Mayonnaise, Natural yogurt, Salt, Black pepper
Use a large, wide bowl to easily mix without crushing the ingredients. Gently stir from the bottom up. If the salad seems too dry, add a tablespoon of yogurt.

Additions and decoration

7

Chop the parsley (15 g) finely and add it to the salad, gently mix. If using, add chopped walnuts (50 g) and/or raisins (30 g) — you can lightly toast the walnuts in a dry pan for 2–3 minutes until the nutty aroma starts to rise (be careful not to burn them).

Ingredients: Parsley, Walnuts, Raisins
Use a small pan to toast the nuts and a wooden or silicone spatula. You can also add nuts or raisins to enhance the flavor/texture. A common mistake: adding too many raisins — the salad should be balanced.

Cooling and serving

8

Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, gently mix again and transfer to a serving bowl. The salad tastes best chilled, serve it directly from the Christmas table.

Ingredients: Celeriac, Apple, Mayonnaise, Natural yogurt
Use a clear salad bowl for serving — it beautifully showcases the salad's structure. If you're preparing it in advance, you can chill it for up to 24 hours; longer may cause the apple to lose its crispness.

Fun Fact

💡

In Poland, celery salads are a popular element of holiday and winter tables — celery adds a distinctive, slightly spicy aroma and pairs well with apples and nuts.

Best for

Wigilia Święta Bożego Narodzenia Spotkania rodzinne

Tips

🍽️ Serving

Serve the salad chilled in a clear bowl. You can decorate the top with a few halves of nuts and a fresh sprig of parsley. It pairs wonderfully with baked fish, dumplings, or Christmas croquettes.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The apple may soften and darken over time, so it's best to prepare the salad a few hours to a maximum of a day before serving. If some water separates after sitting, gently drain it before serving.

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