Celeriac root, also known as celery root, is a savoury, herby wintertime root vegetable.

Dressed with a sweet maple vinegar, and tossed with crisp apples and salty porchetta, this salad is one of our winter faves! 

How to Peel Celeriac:

Use a sharp chef's knife to cut both the bottom and the top of the celeriac. Place celeriac on it's even cut surface. Using the chef's knife, slice off the remaining celeriac skin vertically from top to bottom. 

Recipe by: Dee Buryk (@deeburyk) and Photos by Janette Downie (@janettedownie)
Serves: 4 servings
Prep Time: Quick & Easy


1 celery root (celeriac)

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  • 5 slices Porchetta or thick cut bacon
  • 3/4 cup pecans
  • 3 crab apples, washed, cored, and thinly sliced into half moons
  • 1/2 cup celeriac, peeled and thinly sliced
  • 4 handfuls dandelion greens, washed and chiffonade (ribbon strips)
  • 1/4 cup apple maple dressing (see recipe below)


  • Heat a large skilled over medium and cook the porchetta until crispy on all sides, 5-7 minutes. Transfer porchetta to a paper towel lined plate. Wipe down the skillet and place back on the stove over medium heat. Add the pecans to toast, stirring frequently, about 5 minutes.
  • Place greens in a large bowl. Mix in Porchetta, pecans, celeriac, and apples. Lightly toss. Pour 1/4 of the dressing over the salad and toss well. Serve immediately.

Apple Maple Dressing


  • 1/4 cup maple syrup
  • 6 Tablespoons apple cider vinegar
  • 1 garlic clove, peeled and minced
  • 1 gala apple, peeled, cored and roughtly diced
  • 1 teaspoon fresh thyme
  • 1-2 Tablespoons white wine vinegar
  • 1/2 cup grapeseed oil
  • 1/4 cup canola oil
  • fine sea salt, to taste


  • Heat apple cider vinegar in a small skillet over medium-low. Add the maple syrup and reduce the temperature to low until the liquid thickens and a dark caramel colour forms, 3-4 minutes. Add apple and garlic. Saute until the apples are cooked through, about 7 minutes, stirring occasionally. Remove from heat and put in the blender with thyme, white wine vinegar, and a pinch of salt. Blend for 30 seconds, then slowly add grapeseed oil and canola oil. Continue to blend until the dressing has fully emulsified. Taste and season with salt, as desired. 

Recipes by Dee Buryk (@deeburyk) and Photos by Janette Downie (@janettedownie)