Celery root is an unsung root veggie with a distinctive, savory celery flavor and clean, light color beneath its gnarly skin. This fall-centric combo of flavors and textures is at once nourishing and fresh. Once dressed, the flavors just get better. Shown here with a plant-based Almond ‘Feta’. Recipe for that to come…

Yield: 3-4 servings

INGREDIENTS:

Aged Balsamic Dressing:

2 heaping tablespoons soaked walnuts

2 tablespoons aged balsamic vinegar

1 tablespoon + 1 teaspoon umeboshi plum vinegar

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

1/8 - ¼ teaspoon sea salt, to taste

¼ teaspoon freshly ground black pepper

6 tablespoons olive oil

Brussels & Celeriac:

½ lb. Brussels sprouts, trimmed, sliced thinly on a mandolin or by hand

1 medium celeriac, trimmed, peeled, sliced into threads on a spiralizer or saladacco

2 scallions, thinly sliced

¼ cup chopped flat-leaf parsley

¼ cup Castelvetrano olives, pitted and chopped

PROCEDURE

Aged Balsamic Dressing:

In a blender (preferably a high speed blender) combine all ingredients except olive oil. Blend at high speed until smooth. If necessary to aid blending, add 1 tablespoon of olive oil. With the motor running, drizzle in olive oil in a slow, steady stream until emulsified. Season to taste with salt as desired.

Brussels & Celeriac:

1. Prepare vegetables as directed.

2. Make a few cuts into the celeriac root to shorten the threads for easier serving.

3. Toss together all ingredients.

Assembly:

Add dressing to vegetable mixture and coat and toss. The salad should be lightly dressed and you may have dressing left over.

Garnish with freshly ground black pepper