Adapted from Chef Sanford d'Amato
~from Savoring Time in the Kitchen
1 pound celery root (celeriac)
½ red onion
2 crisp apples (such as Gala or Fuji)
2 ribs celery, cleaned and cut on the bias ¼ inch thick
6 to 8 pitted dates, cut into ¼-inch pieces
1-¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1/4 cup fresh parsley leaves, or mint, chopped
Lemon cardamom dressing:
Zest of ½ lemon
¼ cup freshly squeezed lemon juice
1/3 cup mayonnaise
1 teaspoon ground cardamom
¼ teaspoon ground cayenne pepper
2 teaspoons honey (my addition)
To prepare the lemon cardamom dressing, combine the lemon zest and juice in a small saucepan over medium heat. Reduce to 1 tablespoon liquid. Cool to room temperature, then add the remaining dressing ingredients and blend well.
Peel the celery root to yield about 10 ounces. Cut into ¼-inch slices, then cut the slices into thin, julienne strips and cut those in half. Place in a large bowl.
Peel and core the onion, then slice very thin. Rinse under hot water, then in cold, and drain. Add to celery root in bowl.
Cut the apples in half, core, and cut into quarters. Cut each quarter into ¼-inch-thick slices from stem to bottom. Add to bowl.
Add sliced celery, dates, salt, pepper and parsley or mint. Mix in reserved dressing. Toss well, cover and chill in refrigerator until ready to use.