Creamy Celery Root (Celeriac) Salad / Yoğurtlu Kereviz Salatası

WINTER SALADS RECIPE VIDEO

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My mother always said celery root has a personality: humble, sturdy, and full of surprises.

Among the quiet heroes of Turkish winter tables, Root Celery stands out for its earthy sweetness and light, refreshing tang. Sweeter than turnips, more refreshing than beets and artichokes -once grated and mixed with creamy yogurt, lemon, and a touch of mustard, its sharpness gives way to something mellow yet deeply satisfying.

In our home, this salad always appears as soon as it’s celery season. Especially during the colder months, when we crave something bright but comforting. It pairs beautifully with roasted meats, fish, or other mezes, and if you add grated apple and walnuts just before serving, it transforms into a stunning side dish for special occasions.

If this is your first time preparing Root Celery Salad, you’ll find it even easier to follow with our Winter Salads video. It walks you through this recipe along with Red Cabbage and Carrot Salads; three vibrant winter favourites that complement each other beautifully.

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Ingredients

For the salad:

• 1 large (~700 g) root celery

• 1 cup yogurt

• ¼ cup olive oil

• 2 tbsp mayonnaise

• 1 tbsp mustard

• ½ tbsp salt

• ½ tbsp ground black pepper

• Juice of 1 lemon

For serving (optional):

• 1 apple

• 2 garlic cloves

• 3–4 walnuts

Directions

PREPARATION:

• Choose a firm, heavy root. Wash and peel, discarding spongy inner parts.

• Cut into quarters and submerge in water to prevent browning.

YOĞURT SAUCE:

• In a large bowl, whisk together salt, pepper, mustard, mayonnaise, yogurt, lemon juice, and olive oil until smooth.

GRATE & COMBINE:

• Using a fine grater, grate the celery root directly into the yogurt sauce, stirring occasionally to keep its white colour.

• Mix thoroughly and transfer to a sealed jar. Refrigerate.

SERVING

For a richer variation, grate an apple and mix with minced garlic, chopped walnuts, and 2 cups of celery salad.

Decorate with walnut pieces and serve chilled.

[Notes from the Kitchen]

• Keeps fresh for up to 10 days in the fridge.

• The lemon and yogurt prevent oxidation and maintain a fresh white appearance.

• Try substituting mustard with horseradish for a sharper kick.

• Delicious alongside grilled meats, meze platters or grilled fish.

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