Citrus fennel salad

Celery Root and Blood Orange Salad

This salad bridges that luminous gap between winter and spring, when one day the weather teases you into believing spring has permanently sauntered on your doorstep, then the next week the cold weather swings in again. If you can't find celery root in the market, kohlrabi is a very acceptable substitution.



1 small celery root or large kohlrabi
1 fuji apple
3 blood oranges
1 Tablespoon red wine vinegar
1 teaspoon Calendula & Chive savory salt, or kosher salt
3 Tablespoons Bella Cucina Extra Virgin Olive Oil



With a sharp knife, remove the skin of the celery root and discard. Cut the the celery into 1/2 inch slices, then cut into match stick size pieces. You can cut ahead and store in cold water until ready to use.

Peel the apple, remove the core and cut and slice into match stick size pieces. Toss with a teaspoon of lemon juice to avoid discoloration.

Remove the skin and pith of two of the oranges, then remove the segments of the orange, careful not to get any of the section with the orange slice. Place in a bowl.

In a separate bowl, zest and juice the third orange for the dressing. Add the vinegar and salt, then whisk in the olive oil.

Toss the celery root, apple, orange segments with the 1/2 of the dressing. Place on a plate or a bowl. Spoon the rest of the dressing around the salad.

buon appetito!

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