Ingredients
Dressing:
- 1/2 cup shelled pistachio nuts, plus more for garnish
- 1 to 2 cloves, garlic, peeled and roughly chopped (use 2 only if you really like garlic!)
- 1 lemon, juiced
- 1/2 teaspoon hot sauce, (recommended: Sriracha), optional
- About 1/2 cup hot water
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- Splash good extra-virgin olive oil, for dressing
Salad:
- 1 bag baby spinach
- 1 Fuji apple, cored and sliced
- 1 celeriac bulb, peeled and grated (do this right before serving so it doesn't oxidize and turn brown)
- Kosher salt and freshly ground black pepper
Directions
Warm a small skillet over medium heat. Add pistachios, shaking the skillet frequently so that nuts don't burn. Toast until the pistachios turn a little brown. They should smell delicious too. Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn.
Add the pistachios to a blender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil. Blend until smooth. If it doesn't form a paste, add more water and more oil and blend until smooth. The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil. Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend. It cuts the oils from the pistachios. Set aside once you're happy with it.
Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing.
Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste. Pour 1/2 of the dressing over the salad and toss again. If you prefer more dressing, add it all, which I recommend. Let it sit for 5 minutes, then garnish with pistachios and serve.
1 Video | Photo: The Ugly Duckling Salad Recipe



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 72 reviews
By handyandy1974
Southeast
on January 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This salad is like nothing I have ever tasted. Absolutely, ridiculously delicious. And so easy to make!
By Philogaia
Vancouver, Wa
on July 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ummm. I'm sure this version is fine...but I'm a bit taken aback by the changes in the original recipe that have removed all the eclectic elements to this salad I love. There is no more ginger in the dressing (folks, add the ginger! There is a bag of baby spinach rather than the ribbons of rainbow chard. Apples instead of persimmons and pomegranate seeds. The original recipe was like it came straight from the Garden of Eden. This recipe looks like it is just fine... I recommend that people dish out to aartipaartiDotCom and look for the original recipe. Sorry, Food Network. It is just my own opinion. Aarti's talent seems to be dumbed down for Network consumption. That said these ingredients are admittedly easier to obtain for most of America.
By cherbear 05
Bristol, 45
on January 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Had my grocery store order the celeriac for me, now they have it all the time.It is ugly! but i use it now in a lot of salads and chicken dishes. family loved it. our new favorite dressing. I love your recipies keep them coming- (the chicken was awesome too
Read all 72 reviews