The Ugly Duckling Salad

Total Time:
30 min
Prep:
30 min

Yield:
4
Level:
Easy

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
Watch how to make this recipe.
  • 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.


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