Kohlrabi And Celery Salad With Brie
Celery root (celeriac) is not what you would normally call the beauty of the ball. However I believe it’s a hugely underestimated vegetable, you just need to see beyond its unappealing surface. This is a good source of minerals like phosphorus, potassium and manganese, vitamins (vitamin B6) and fiber.
Although I love the tang it gives to soups, I can’t eat it raw. But since there’s no better way to preserve all those vitamins and minerals the best strategy for me is to hide some of its tang. How did I do that? By using another strong flavour: citrus. I used the trick in this salad and turned the celery sticks into celery flavoured lemon sticks 
Ingredients
- • 1/3 medium celery root
- • 1/3 large green kohlrabi
- • 1 small handful of fresh dill
- • 2 Kirby cucumbers
- • The juice of half a lemon + 3 Tbsp lemon juice
- • 2 Tbsp grapeseed oil
- • 1 heaping tsp “à l’ancienne” French mustard (a mix of coarsely crushed mustard seeds - especially black or brown – vinegar and seasonings) - please check the label to make sure you’re choosing a gluten-free brand
- • 50 g Brie
Directions
It’s a good idea to start with the celery root when you’re making lunch, this way the celery will be ready by the time you want to make the salad.
Wash the celery root, trim and peel then cut it into sticks. Collect the celery sticks in a small mixing bowl and pour the juice of half a lemon over them. Set aside for two hours (or one hour if you’re in a hurry) allowing the celery to soften and infuse. Mix them with your fingers every half an hour.
For the vinaigrette mix together grapeseed oil, 3 Tbsp of lemon juice and mustard.
Trim and peel the kohlrabi, then cut it into sticks. Wash the cucumbers and cut them into thin slices. Collect the veggies in a medium mixing bowl. Chop up the dill and sprinkle over them. Add the vinaigrette and mix gently.
Cut the Brie into small pieces and sprinkle over your salad for a creamy finish.
Enjoy 
Have you heard? Everyone’s invited to La Fête du Fromage hosted by Loulou. I’m bringing Brie which is one of my favourite cheeses. Being so versatile (no pungent taste) and creamy, Brie would complete any salad without overpowering any of the other flavours. Let’s just say that if clouds would be made of cheese, they would definitely be made of Brie!
wow…What a colour!!! Healthy Salad… Reallly Wonderful & yummmmy…
We can allways count on lemon for these sort of things! I allways though celeric a bit of a strange veggie, but glad you found a good way to eat it raw!
This salad is very enticing… the brie is a nice touch. Actually… I’m now craving brie… I might need to find some for lunch!
Never eaten raw celery root before but the way you made it makes it look so good. Must give it a try.
I’m guilty of never having celery root, but kolhrabi is one of my favorite veggies, ever. Plus, I’ll be honest, I could eat just about anything with the right dressing and some lemon
I laughed when you compared clouds to brie… especially because I think you’re very right.
Gorgeous looking salad! I love everything about it!
I love celery root, I make celery remoulade quite often (don’t know why I never post it)
On the other hand I tried kohlrabi just once and I didn’t seem to like it that much. I must give it another try! Count me in, I’d like to join La Fête du Fromage event! Cheers!
That looks great! I’ll have to make it so I can get Ben to finally eat some veggies!
looks very refreshing… :)too bad hubby is not into celery…maybe for me… hmmm…
I have never had kohlrabi but the inviting pictures of your salad make me want to try this…
Personally, I love celery and can eat it raw or in any other way. I like your salad, it’s quite a nice medley and the use of the mustard along with the lemon in the dressing is also a nice touch, Greeks use that combination quite a bit too. Thanks for sharing.
This looks yummily crunchy and refreshing. We don’t have celery root often (not at all) and kohlrabi, so this might be a good recipe to try to use two veggies in one salad.
Thanks!
looks yum,..:-)
I was tagged by Ning of Heart & Hearth, so I hope you don’t mind, but I’m tagging you… just to get to know you better…
Thanks…
http://myfinds-mikky.blogspot.com/2008/09/im-tagged.html
Kohlrabi and celery… interesting combo! I always reach an impasse when thinking about what to do with kohlrabi!
Love celeriac raw, and this is another fun use for it!
Beautiful salad and your pictures are gorgeous!
never had celery root ever, and the combination with kohlrabi sounds v. interesting. sounds like a very flavoursome salad.
I have to ask: what are Kirby cucumbers? I’ve never come across them before.
Thank you for sharing this amazing recipe. I can only imagine that the combination of textures is sublime.
Mmm Crunchy things go so well with brie. Thanks for the recipe!