KOHLRABI, APPLE, AND CELERY ROOT SALAD WITH BLACK PEPPER YOGURT

I’m always on the lookout for crisp, clean-tasting winter vegetables to serve as a counterpoint to the rich roasts and braises I cook this time of year. Kohlrabi really fits the bill. Mild and slightly sweet, it tastes almost like a broccoli stem and is delicious raw in salads. The celery root in this recipe is another cold-weather kitchen staple. To soften up its tough texture, be sure to give the sliced root a salty lemon juice bath while you prep the rest of the ingredients.

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Step 1

Make the salad: Trim the top and bottom of the celery root and peel off the rough skin. Cut the celery root into quarters and thinly slice it on a mandoline.

Step 2

Cut the slices into approximately ⅛-inch-wide (3-mm-wide) matchstick strips.

Step 3

Transfer the strips to a medium bowl and allow them to soften with a pinch of salt, the oil, and the juice of half a lemon.

Step 4

Trim, peel, and halve the kohlrabi. Slice it into ¼-inch (6-mm) -thick half-moons and then cut it into ¼-inch-wide (6-mm-wide) matchstick strips. Transfer the strips to a bowl. Core and halve the apple and slice it into ¼-inch-thick (6-mm-thick) slices, then transfer them to the bowl with the kohlrabi. Pour the juice of 1 lemon over the kohlrabi and apple; this will prevent them from oxidizing and turning brown.

Step 5

Make the dressing: In a small bowl, combine the lemon juice, mustard, and vinegar. Add the oil, whisking vigorously until the dressing is emulsified. Season with salt and pepper.

Step 6

Make the black pepper yogurt: In a small bowl, mix together the yogurt, pepper, and oil, stirring until thoroughly combined.

Step 7

To assemble the salad, combine the celery root with the apple and kohlrabi in a large bowl. Add the parsley, watercress, 2 tablespoons of the sunflower seeds, and the dressing. Toss until all of the ingredients are evenly coated.

Step 8

To plate the salad, smear a dollop of the black pepper yogurt onto each plate and top with a helping of the salad. Sprinkle with the remaining sunflower seeds, parsley, and flaky sea salt.

Step 9

swoon tip The best tool for artfully smearing this yogurt—or any sauce—onto a plate is a small offset spatula, the type you’d use to frost a cake. In a pinch, the back of a spoon can also work.