Turkish Celeriac Salad with Lemon Dressing

Name: Turkish Celeriac Salad with Lemon Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800 g celeriac; 3 tbsp lemon juice; 4 tbsp olive oil; 1 tsp salt; 1 bunch fresh parsley; 2 clove garlic; 1/2 tsp black pepper

Kereviz Salatası

This refreshing Turkish salad features tender boiled celeriac dressed in a bright lemon and olive oil dressing with fresh herbs. The pale, chunky pieces have a mild, slightly sweet flavor and crisp-tender texture. It's a perfect light side dish that showcases the wonderful versatility of this underappreciated root vegetable.

Prep 15 min

Cook 20 min

Servings 4

Difficulty Easy

Kereviz salatası is a beloved Turkish salad that transforms the humble celeriac into something truly special. This traditional preparation highlights the vegetable's natural sweetness while adding bright Mediterranean flavors through lemon and herbs. The dish offers a delightful contrast of textures - the celeriac becomes tender yet maintains a pleasant bite when properly cooked. The flavor is clean and refreshing, with the earthiness of the root vegetable balanced by tangy lemon juice and aromatic herbs. Each forkful delivers a satisfying combination of mild sweetness from the celeriac and zesty brightness from the dressing. This salad appears frequently on Turkish mezze tables and as a side dish during family meals. The pale ivory chunks of celeriac look elegant when properly cut and dressed, making it suitable for both casual dinners and special occasions. The aroma is subtle but inviting, with hints of celery and fresh herbs. Served chilled, kereviz salatası provides a cooling counterpoint to richer dishes and grilled meats. It's particularly popular during warmer months when lighter, vegetable-based dishes are preferred. The salad improves as it sits, allowing the flavors to meld beautifully.

Ingredients

800 g celeriac
3 tbsp lemon juice
4 tbsp olive oil
1 tsp salt
1 bunch fresh parsley
2 clove garlic
1/2 tsp black pepper

Instructions

Prepare the celeriac

Peel the celeriac completely and cut into 2cm cubes, removing any woody parts. Immediately place in a bowl of cold water with 1 tbsp lemon juice for 5 minutes to prevent browning. Do not let the pieces sit too long or they will become waterlogged.
Boil the celeriac

Bring a large pot of salted water to a rolling boil over high heat for 3-4 minutes. Add the drained celeriac and cook for 12-15 minutes until fork-tender but still firm. Do not overcook or the pieces will become mushy and fall apart.
Drain and cool

Drain the celeriac in a colander and spread on a clean kitchen towel for 5-10 minutes to cool completely and remove excess moisture. The pieces should feel dry to the touch and no longer steaming. Do not rinse with cold water as this will make them watery.
Make the dressing

Finely mince the garlic and combine with remaining lemon juice, olive oil, salt, and black pepper in a small bowl. Whisk vigorously for 1-2 minutes until the mixture emulsifies and looks creamy. Do not add the dressing to hot celeriac or it will wilt the herbs.
Combine and serve

Finely chop the parsley and add to the cooled celeriac in a serving bowl. Pour the dressing over and toss gently for 2-3 minutes until all pieces are evenly coated and glossy. Let stand at room temperature for 15 minutes before serving to allow flavors to meld. Do not over-mix or the celeriac will break apart.

Tips

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Cooking Tips

Test doneness by piercing with a fork - the celeriac should give way easily but still hold its shape when lifted, ensuring the perfect tender-crisp texture.

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Alternatives

Replace celeriac with cauliflower florets for a similar texture, though the flavor will be milder and less earthy than traditional kereviz salatası.

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Serving & Storage

Serve chilled as part of a mezze spread alongside olives and cheese, or as a side with grilled fish. Store covered in the refrigerator for up to 3 days.