The Ugly Duckling Salad Recipe

Name: The Ugly Duckling Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Warm a small skillet over medium heat.
2
Add pistachios, shaking the skillet frequently so that nuts don't burn.
3
Toast until the pistachios turn a little brown.
4
They should smell delicious too.
5
Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn.
6
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.
7
Blend until smooth.
8
If it doesn't form a paste, add more water and more oil and blend until smooth.
9
The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil.
10
Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend.
11
It cuts the oils from the pistachios.
12
Set aside once you're happy with it.
13
Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing.
14
Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste.
15
Pour 1/2 of the dressing over the salad and toss again.
16
If you prefer more dressing, add it all, which I recommend.
17
Let it sit for 5 minutes, then garnish with pistachios and serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, The Ugly Duckling Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Ugly Duckling Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions