Can this be made vegan?

Yes! Here is how: Heat 1/2 cup olive oil for the Bagna Cauda. Add garlic and salt and let brown. Add in the lemon peel and rosemary and remove it from the heat. When making the celery root mixture, whisk two teaspoons miso paste with the lemon and zest. Then add the celery root and toss to combine. Continue with the recipe as directed by tossing the lentils and parsley with the celery root and Bagna Cauda.

Can I substitute another dressing?

Yes in one of the variations for this recipe, she suggests a Lemon Vinaigrette . I think that or my Tarragon vinaigrette would be lovely.

How Long Does It Last?

Keep the leftovers covered in the fridge up to three days. The texture of the celery root and parsley will soften considerably after the first day, but the taste is still nice. Serve with a slotted spoon as there will be liquid in the bottom of the container. Warm gently in a saucepan to reheat.

What is the best way to meal prep this recipe?

Keep the components separate. Cook the lentils and Bagna cauda and keep them separate. Toss the celeriac and the lemon together. When you are ready to serve, heat the lentils up in the microwave or on the stovetop with a couple tablespoons of water or broth. Warm the bagna cauda up in a small saucepan. Stir everything together with the parsley before serving.

Celery Root Salad with Lentils

Description

This recipe adapted from the cookbook Ruffage: a practical guide to vegetables by Abra Berens is a nourishing side dish to serve with roasted chicken, salmon or to top with a poached egg! It can be made meatless and vegan too.

Ingredients

Scale

1/4 cup plus 1 tablespoon olive oil, divided

1 small onion, diced

1/4 cup white wine

2 cups water

1 cup green lentils

3 oil packed anchovies, chopped

2 cloves garlic, chopped

3/4 teaspoon salt, divided

1 1-inch wide by 2-inch long strip lemon peel

1 Tablespoon rosemary needles

4 tablespoons butter

1 medium celery root, peeled and cut into matchsticks

1 lemon, zested and juiced

1/2 bunch parsley leaves, washed and spun dry

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Instructions

Heat 1 tablespoon oil, onion and ¼ teaspoon salt in a medium saucepan over medium high heat. Cook, until the onion is softened and just starting to brown slightly. Add white wine and cook until the wine is evaporated. Add lentils and water and bring to a simmer over high heat. Reduce heat to medium low and simmer until the lentils are tender and the liquid is evaporated, adding 1 cup or so more water if necessary, about 25 minutes. Let liquid level evaporate in last five minutes of cooking time.
Heat the remaining ¼ cup olive oil in a small saucepan over medium-low heat. Add anchovies, garlic and the remaining ½ teaspoon salt and cook until the garlic is softened and lightly browned. Add the lemon peel and rosemary and cook until fragrant, about 2 minutes. Melt in butter and remove from the heat.
Meanwhile, toss the celery root, lemon zest and juice in a large bowl.
Add the cooked lentils, parsley and anchovy mixture to the bowl and toss to combine with the celery root. Serve warm or at room temperature.

Notes

How To Make Vegan and Dairy Free

Heat 1/2 cup olive oil for the garlic and fat mixture in step one.

Add garlic and salt and let brown.

Add in the lemon peel and rosemary and remove it from the heat. Do not add butter.

When making the celery root mixture in step 3, whisk two teaspoons miso paste with the lemon and zest. Then add the celery root and toss to combine.

Continue with the recipe as directed by tossing the lentils and parsley with the celery root and hot oil and garlic mixture.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 327 calories
Fat: 20 grams
Saturated Fat: 6 grams
Carbohydrates: 28 grams
Fiber: 6 grams
Protein: 9 grams