Recipe courtesy of Chris Fischer and Amy Schumer

Watermelon and Celery Root Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Kosher salt

4 cups cubed celery root (about 2 celery root)

1/2 cup olive oil

4 cups cubed watermelon (about 1/3 of a regular watermelon)

1/4 cup loosely packed fresh mint leaves, minced

Juice from 1 lime

1/3 pound ricotta salata, grated on a box grater


  1. Bring a pot of salted water to a boil and prepare an ice water bath. Add the celery root to the boiling water and blanch until cooked through and translucent, about 3 minutes. Shock the celery root in the ice bath to arrest the cooking. Drain the celery root, then toss with the olive oil and some salt in a medium bowl; set aside.
  2. Add the watermelon to a separate bowl and toss with the mint and lime juice. If eating on a picnic, keep the celery root mixture, watermelon mixture and ricotta salata separate in their own containers before mixing in a bowl just before serving. If serving at home, combine the celery root and watermelon mixture and toss a few times. Put on a platter and top with the ricotta salata. 
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