This recipe is from Renee Loux , a culinary nutrition expert. As a food pioneer, she founded one of America’s first raw food restaurants, The Raw Experience, in 1996 in Maui Hawaii. A couple of years ago I got the privilege to meet Renee while living in Maui and we organized 3 amazing food workshops in our brand new big kitchen attended by a group of 14 women. We all learned so much about the endless creations that are possible with plant based foods. (fruits, vegetables, grains, legumes and nuts). I am sure we all will forever be thankful for your knowledge and creativity in the kitchen Renee!!
So If you like Celery Root…or maybe even if you don’t fancy ‘Celery Root’ I like to challenge you even more to try out this Vegan Niçoise Salad Recipe. I think it is amazing! It only consist of veggies, herbs and some olives and the Parsley Aioli is to die for.. (As you see in the image the dressing might separate a bit, but once incorporated into the veggie/herb mixture it’s not noticeable anymore)
A great salad for a Summer potluck or BBQ. But if you live somewhere on this globe where the winter is kicking in.. usually Celery Roots are available just now. Combine it with a soup and your dinner is ready. Keep some for next day’s lunch!.
Please let me know what you think about this Salad and/or share an image on instagram. #yvetteshealthykitchen
Thank you and Aloha Yvette
- 2-1/2 cups cubed celery root
- 5 cups filtered water
- 1 teaspoon sea salt
- 1/2 pound haricot verts or green beans, stems snapped off, cut in half diagonally and steamed “al dente” (bright green and still crisp)
- 1 cup black olives, pitted preferably Kalamati olives as their taste is the best
- 1/2 cup finely chopped spring onions
- Optional: 2 tablespoons fresh tarragon leaves
- 2 tablespoons chopped parsley leaves
- 2 tomatoes, diced (ripe and tasty ones!!)
- 1 large or 2 small heads of butter lettuce or crunchy Romaine lettuce, washed, dried, and torn
- olive oil, lemon, sea salt
- ¼ cup avocado
- 2 tablespoons pine nuts
- 1/2 cup parsley leaves
- 1/2 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon Umeboshi plum vinegar
- 1 teaspoon prepared Dijon mustard
- 1 teaspoon maple syrup or agave
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- Bring water to a boil in a medium size pot
- Peel the celery root and cut into small triangles about 3/4 cm thick.
- Once water is boiling add cellery root, reduce heat and simmer until celery can easily be pierced with a fork (5-10 minutes).
- Drain water and let cool while preparing the rest of the salad.
- Blanch or steam the green beans for just a few minutes.
- Shock the beans by running under cold water to arrest the cooking. Best “al dente” and still a bit crisp rather than overcooked.
- Toss the beans with spring onions, and parsley and olives. Set aside.
- In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil. Blend until very smooth.
- With the blender running, slowly pour in olive oil one tablespoon at a time until emulsified and thickened.
- Gently mix dressing with celery roots and haricot verts mixture. Let stand 10-20 minutes to marry flavor.
- Fold in tomatoes.
- Toss lettuce with a drizzle of olive oil, squeeze of lemon and pinch of salt.
- Serve veggie mixture over lettuce and garnish with freshly ground black pepper.
- Left over Parsley Aioli will keep in fridge for 2-3 days.