The Ugly Duckling Salad

Total Time:
30 min
30 min
Inactive Prep:


  • 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
  • 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


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