Celery Root Salad (Kereviz Salatasi): A Taste of Turkish Sunshine

I’ll never forget the first time I tasted Kereviz Salatasi. I was volunteering at a community kitchen in Istanbul, and one of the older women, Hatice, brought in a huge bowl of it. At first, I was hesitant – celery root, raw? But the first bite was a revelation – creamy, crunchy, nutty, and with a bright, lemony tang. Hatice just smiled, winked, and said, “Welcome to Turkey, canım!” It’s a taste that instantly transports me back to that bustling kitchen, filled with laughter and the comforting aroma of spices.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6
• Yields: 6 1/2 cup
• Dietary Type: Vegetarian

Ingredients

• 2 medium celery root
• ½ lemon, juice of (to rub)
• ½ cup yoghurt, strained
• ¼ cup mayonnaise
• 1 cup walnuts, finely crushed
• 1 garlic clove, minced (optional)
• Salt, to taste

Equipment Needed

• Vegetable peeler
• Grater
• Large bowl
• Lemon juicer (optional)

Instructions

1. Begin by preparing the celery root. Using a vegetable peeler, carefully peel the tough outer skin of both celery roots. This can be a little tricky, so take your time and be sure to remove all the skin.

2. Once peeled, immediately rub the celery roots with lemon juice. This is crucial to prevent the celery root from oxidizing and turning brown. Work quickly, as celery root discolors rapidly when exposed to air.

3. Now, it’s time to grate the celery roots. Using a grater, shred the celery roots. As you grate, transfer the grated celery root to a large bowl and mix with more lemon juice. This will help maintain its color and add a bright, fresh flavor.

4. In the same bowl, add the remaining ingredients: the strained yoghurt, mayonnaise, finely crushed walnuts, minced garlic (if using), and salt.

5. Thoroughly mix all the ingredients together until well combined. Ensure that the celery root is evenly coated with the yoghurt and mayonnaise dressing.

6. Cover the bowl and chill the salad in the refrigerator before serving. This allows the flavors to meld together and the salad to become even more refreshing.

Expert Tips & Tricks

• Preventing discoloration is key: Celery root oxidizes very quickly. Keep a bowl of lemon water handy and dunk the peeled and grated celery root in it to maintain its color. Drain well before mixing with other ingredients.
• Straining the yoghurt: Straining the yoghurt removes excess liquid, resulting in a creamier and thicker salad. Use cheesecloth or a fine-mesh sieve lined with paper towels to strain the yoghurt for at least 30 minutes. Greek yoghurt works very well for this recipe.
• Toasting the walnuts: Toasting the walnuts before crushing them enhances their flavor and adds a deeper, more nutty note to the salad. Spread the walnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool completely before crushing.
• Adjust the dressing to your liking: Feel free to experiment with the ratio of yoghurt to mayonnaise. If you prefer a tangier salad, use more yoghurt. For a richer salad, use more mayonnaise. You can also substitute sour cream for either the yoghurt or the mayonnaise.
• Add a touch of sweetness: Some people enjoy a hint of sweetness in their Kereviz Salatasi. You can add a teaspoon of honey or maple syrup to the dressing, or even incorporate some grated apple for a natural sweetness and added crunch.
• Spice it up: For a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
• Herbs: Fresh dill, parsley, or mint can be added for extra freshness. Chop finely and add to the salad before chilling.

Serving & Storage Suggestions

Kereviz Salatasi is best served chilled. It makes a wonderful side dish, appetizer, or light lunch. Serve it on its own, with crackers or crusty bread, or as part of a mezze platter. Garnish with a sprinkle of extra crushed walnuts and a sprig of fresh dill for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery over time, so you may need to drain off any excess liquid before serving. It is not recommended to freeze Kereviz Salatasi, as the texture of the celery root and yoghurt will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	179.6 kcal	N/A
Calories from Fat	149 g	83%
Total Fat	16.7 g	25%
Saturated Fat	2.1 g	10%
Cholesterol	5.2 mg	1%
Sodium	79.5 mg	3%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	1.4 g	5%
Sugars	2.2 g	8%
Protein	3.8 g	7%

Variations & Substitutions

• Vegan Variation: Substitute the yoghurt with a plant-based yoghurt alternative, such as soy, almond, or coconut yoghurt. Ensure it’s a plain, unsweetened variety. Use vegan mayonnaise.
• Nut-Free Variation: Replace the walnuts with sunflower seeds or pumpkin seeds for a similar crunch.
• Spice it up! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
• Add some fruit: Grated apple, pear, or even pomegranate seeds add a touch of sweetness and extra texture.
• Herb it up: Fresh dill, parsley, or mint can be added for extra freshness. Chop finely and add to the salad before chilling.
• Citrus boost: A little orange zest or juice can add a complex citrus dimension to the salad.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, you can definitely make this salad a few hours in advance. In fact, chilling it allows the flavors to meld together, making it even tastier. Just be aware that the celery root might release some liquid, so you might want to drain it before serving.

Q: Is celery root the same as celery?
A: No, celery root (also known as celeriac) is a different vegetable altogether. It’s the root of a celery plant, while the stalks we typically eat are the stems. Celery root has a unique, slightly earthy flavor and a firm texture.

Q: Can I use a food processor to grate the celery root?
A: Yes, you can use a food processor with a grating attachment to speed up the process. Just be careful not to over-process it, as you want to maintain some texture.

Q: What if I don’t have strained yoghurt?
A: If you don’t have strained yoghurt, you can use regular yoghurt, but the salad might be a bit more watery. To compensate, you can add a spoonful of mayonnaise or cream cheese for a creamier texture.

Q: Can I add other vegetables to this salad?
A: Absolutely! Grated carrots or radishes would be a great addition for extra color and crunch.

Final Thoughts

I urge you to try this delightful Kereviz Salatasi. It’s a surprisingly versatile and refreshing dish that’s perfect for any occasion. Don’t be intimidated by the celery root; its unique flavor and texture will win you over. Feel free to experiment with the variations and substitutions to make it your own. And if you do, please share your feedback and any creative twists you come up with. It would pair beautifully with grilled fish or chicken, or as part of a vibrant Mediterranean spread. Afiyet olsun! (Bon appétit!)