• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Fennel-Celery Root Salad with Acorn Oil

Jump to Recipe Jump to Video Print Recipe

Fennel and Celery Root Slaw with Acorn Oil (5)This is such a good salad. Such. A. Good. Salad. 

Working in Italian kitchens most of my life, shaved fennel salad was basically an afterthought—I honestly didn’t know why we put it on the menu sometimes, since it just didn’t excite me. By the time service came around, it would often be a clumpy oily mess that I’d try to perch on top of a plate of fish. It wasn’t good, but it could have been. The  problem was how we were serving it. Shaved fennel makes a wonderful salad, but the longer it sits, and also, the finer it’s shaved, the quicker it loses it’s luster, losing it’s crisp texture and juicy bite. 

Fennel and Celery Root Slaw with Acorn Oil

The oil gives white vegetables a brilliant orange color.

Wild harvested water oak acorn oil from Foragers HarvestThis salad I was inspired to make after I went over to Sam Thayer’s house for dinner one evening a few winters ago. Sam said it was one of his favorites, and I was shocked how good, simple, and addictive it was. If you like fennel and celery root, heck, even if you don’t, you need to try making this or your own version. 

It’s easy. You take some celery root and grate it coarse, as you would for celery root remoulade or something similar, then you take fennel bulbs and cut them into relatively thick slices, about 1/4 inch or a little thinner. From there, you season it with a very healthy glug oil oil, which is important as grated celery root is dry, and pretty thirsty. Add a pinch or two of salt to taste, along with some fresh herbs (or not) and a little vinegar or lemon juice, and it’s one of the best ways I’ve had fennel in a salad. We ate it in the winter, but it is wonderful in the summer as a garnish to fish, chicken or pork. 

Water oak acorn oil from foragers harvest

Water oak acorn oil is the secret to the bright orange color. You can use any good tasting salad oil here though.

Acorn Oil 

Sam actually used his cold pressed hickory nut oil on the version he made for me, which was great too, but I wanted to show off the vivid color of his water oak acorn oil, so I used that. The video shows how striking it is, and how it stains food just like paprika. You can buy your own acorn and hickory nut oil from foragersharvest.com, along with a bunch of other awesome stuff like wild rice, hickory nut oil, t-shirts with plants on them, foraging books, dvds, and hand-made small batch preserves and other products that they make you can’t get anywhere else.

Fennel and Celery Root Slaw with Acorn Oil

Fennel salad with grated celery root, acorn oil and hickory nuts. The acorn oil turns everything bright orange.

Fennel and Celery Root Slaw with Acorn Oil
Print Recipe
0 from 0 votes

Fennel and Celery Root Salad with Acorn Oil

Sliced fennel and grated celery root is a great slaw-type salad to add to your repertoire.
Prep Time10 mins
Course: Appetizer, Salad
Cuisine: American
Keyword: Acorn Oil, Celery root, Fennel
Servings: 4

Ingredients

  • 1 12 oz celery root peeled and grated to yield about 3 cups
  • 2 medium or 1 large bulb of fennel 6-8 oz cut into small 1 inch x ¼ inch thick julienne strips
  • ¼ teaspoon kosher salt plus more to taste
  • 3 tablespoons acorn oil hickory nut oil, or another oil you like, such as extra virgin olive
  • 2 teaspoons apple cider vinegar or to taste
  • Fennel fronds chopped like parsley, to garnish (optional)
  • Toasted nuts pictured are hickory nuts (optional)

Instructions

  • Mix the fennel and celery root with the oil, salt, and vinegar and chopped fennel fronds if using. Double check the seasoning, adjust as needed, and serve.
  • The salad can be made ahead a few hours, and will be good for a day or two.

Video

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Acorn Oil
Next Post: Venison Fat Shmaltz »

Reader Interactions

Trackbacks

  1. Acorn Oil says:
    November 27, 2020 at 3:14 pm

    […] Fennel salad with grated celery root, acorn oil and hickory nuts. The acorn oil turns everything bright orange. See the recipe for the salad here.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

#ballingonabudget #meatballs #naptime #venison #rampleaves #comfortfoods #rusticfood #monardafistulosa
Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.