📖 Instructions

1. First, prep your celery root! Wash it thoroughly, then peel it using a vegetable peeler. This part can be a little tough, so be careful. You want to get rid of the tough outer layer, but not take off too much of the good stuff. Once peeled, slice it into thin matchsticks, about 1/8th inch thick (or thinner!). Aim for uniform slices for even cooking.
2. Next, let's tackle the walnuts. Preheat your oven to 350F (175C). Spread the walnuts on a baking sheet and toast them for about 8-10 minutes, or until fragrant and lightly browned. Watch them carefully; they burn quickly! Let them cool completely before chopping them roughly. Don't over-chop. Some bigger pieces add textural contrast.
3. Now, let's make the Dijon vinaigrette – the star of the show! In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, salt, and freshly ground black pepper. Start with a small amount of each, then taste and adjust to your preference. I like mine a bit tangier than most, but you do you!
4. Time to assemble the salad! Toss the celery root matchsticks with the toasted walnuts and the Dijon vinaigrette. Use a salad spinner if you'd like to gently dry the celery root before dressing; It helps the vinaigrette adhere better. If you're skipping the spinner, just make sure to gently but thoroughly toss the celery root to coat each piece. Make sure every piece is nicely dressed and glistening. So satisfying!
5. Give your salad a final taste and adjust seasonings as needed. Maybe a pinch more salt? A dash more pepper? It’s all about finding the perfect balance for your palate. This is where your culinary instincts come in. Trust them. You’ve got this!
6. Serve immediately or chill for later, maybe 30 mins or so. The flavors will meld beautifully. Serve in a nice bowl for a pretty presentation or pack it for lunch. This salad is incredibly versatile and adaptable to your preferences. Enjoy!