The flavors of this salad come together best when it’s allowed to sit for 10 or 15 minutes before serving.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The vinaigrette tastes best when made ahead, so prepare it up to two days before serving and store it in the refrigerator, tightly covered. Bring the vinaigrette to room temperature and whisk lightly before dressing the salad.
I think the salad is delicious, but I don't like the texture of celery root at all. I substitute jicama instead of the celery root and like it better that way.
Who would've thought this combination of ingredients would be sooo delicious? One of our favorite elegant salads. We serve it almost every year for Christmas dinner.
The toasted pecans and blue cheese were delicious.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?