Mediterranean Celery Root and Green Lentil Salad with Anchovies
A hearty Mediterranean-inspired salad combining tender green lentils with crisp celery root matchsticks in a savory anchovy-herb dressing. The dish features earthy lentils cooked in white wine, brightened with fresh lemon and parsley, while oil-packed anchovies and rosemary create a deeply flavorful base. Perfect as a substantial side dish or light lunch, this salad works beautifully for dinner parties or meal prep since flavors develop when served at room temperature. The contrast between the creamy lentils and crunchy celery root makes this version particularly satisfying.
Ingredients
- ¼ cup olive oil, divided
- 1 tablespoon olive oil, divided
- 1 small onion, diced
- ¼ cup white wine
- 2 cups water
- 1 cup green lentils
- 3 oil packed anchovies, choppedcapers2 tablespoonsvegetarianfish-free
briny alternative
- 2 cloves garlic, chopped
- ¾ teaspoon salt, divided
- 1 1-inch wide by 2-inch long strip lemon peel
- 1 tablespoon rosemary needles
- 4 tablespoons butter
- 1 medium celery root, peeled and cut into matchsticksjicama1 mediumsimilar crunch
peel and cut same way
- 1 lemon, zested and juiced
- ½ bunch parsley leaves, washed and spun dry
Instructions
- 1
Heat oil, onion and salt in medium saucepan over medium high heat until onion softens and starts browning slightly
- 2
Add white wine and cook until evaporated
- 3
Add lentils and water, bring to simmer over high heat
- 4
Reduce heat to medium low and simmer until lentils are tender and liquid evaporated, adding more water if needed
- 5
Heat remaining olive oil in small saucepan over medium-low heat
- 6
Add anchovies, garlic and remaining salt, cook until garlic softens and browns lightly
- 7
Add lemon peel and rosemary, cook until fragrant
- 8
Melt in butter and remove from heat
- 9
Toss celery root with lemon zest and juice in large bowl
- 10
Add cooked lentils, parsley and anchovy mixture to bowl and toss to combine
- 11
Serve warm or at room temperature
Tips
Cut celery root into thin, uniform matchsticks for the best texture contrast with tender lentils.
Let the lentil mixture cool slightly before combining with celery root to prevent wilting the raw vegetables.
Make the anchovy oil mixture first and let it cool to room temperature for easier mixing and better flavor distribution.
Good to Know
Refrigerate covered up to 3 days. Bring to room temperature before serving.
Can be made 1 day ahead. Add parsley just before serving to maintain color.
Serve warm or at room temperature as a side dish or light lunch.
Common Mistakes
Don't overcook lentils to avoid mushy texture that won't hold its shape in the salad.
Cut celery root just before mixing to prevent oxidation and browning.
Substitutions
Dairy-Free Swaps
General Alternatives
peel and cut same way
FAQ
Can I make this salad without anchovies?
Yes, substitute 2 tablespoons capers for similar briny flavor, or add extra salt and lemon juice for a vegetarian version.
What if I can't find celery root?
Jicama works well as a substitute, providing similar crunch and mild flavor. Peel and cut into matchsticks the same way.
How long will this salad keep in the refrigerator?
The salad keeps well for up to 3 days covered in the refrigerator. Flavors actually improve overnight, making it perfect for meal prep.