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Celeriac Slaw Salad

Celeriac Slaw Salad

Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw salad.
Servings 4


  • 2 tablespoons lemon juice from about ½ lemon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Dijon mustard
  • ½ cup extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ½ celeriac tough outer layer removed, cut into matchsticks
  • 4 medium sunchokes scrubbed, ends trimmed, cut into matchsticks
  • 2 endives ends trimmed, halved lengthwise, thinly sliced crosswise
  • 1 large firm but ripe pear such as Bartlett or Bosc, cored, cut into matchsticks
  • 6 to 8 ounces brie cut into ¼-inch-thick slices
  • ½ cup toasted hazelnuts roughly chopped


  • Whisk lemon juice, apple cider vinegar, and mustards together in a small bowl. Whisk in olive oil in a slow, steady stream. Season with salt and pepper.
  • Combine all cut vegetables and pear in a large bowl. Add about two-thirds of the dressing and toss to coat. Add additional dressing as necessary. Taste and adjust seasoning. Top with brie and hazelnuts.


Be sure to use a sharp knife when preparing this salad. Uniformly thin matchsticks are essential for proper texture and mouthfeel.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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