Celery Root Lettuce Wraps

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Lettuce wraps of a celery root salad with beluga lentils – a healthy appetizer for your next party!

Lettuce Wraps with Celery Root and Beluga Lentils.

Get ready to Stuff, Roll, and Wrap this week! We’ve got a great lineup of dishes this week – something for every occasion ranging from your next party to casual school night dinners. This Sunday Supper event also coincides with this month’s Weekday Supper and Sunday Supper Movement magazine monthly theme of “That’s a Wrap!” And a huge thank you to Amy at the Kimchi Mom blog for hosting us this week!!

My contribution this week is a simple lettuce wrap of celery root, radishes, fennel, and beluga lentils dressed in a yogurt, goat cheese, horseradish dressing. Be sure to double the dressing and sock away in the refrigerator. You’ll find a ton of uses for it!

Celery Root Lettuce Wraps with Beluga Lentils

Prep time: 

Cook time: 

Total time: 

Serves: Makes about 20 lettuce wraps

Yogurt-Goat Cheese-Horseradish Dressing
  • 6 Tbsp soft goat cheese with herbs (I use Laura Chenel - my favorite)
  • 4 Tbsp + 2 tsp plain Greek full-fat yogurt (I use Fage Greek Yogurt)
  • 4 Tbsp rice vinegar
  • ¾ cup extra virgin olive oil
  • 4 Tbsp + 2 teaspoon grated fresh horseradish
  • 2 tsp minced garlic (2 large garlic cloves)
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt
Celery Root Lettuce Wraps with Beluga Lentils
  • 1 cups Beluga Lentils (dried)
  • 1 cup thinly sliced fennel
  • 3 large radishes, thinly sliced
  • 1 large spring onion (1/2 cup)
  • 1 crisp apple diced
  • 2 cups red cabbage shredded
  • 4 cups celery root julienned
  • 2 Tbsp sliced mint
  • 1 tsp lemon juice
  • 1 head of Bibb or Boston lettuce
Yogurt-Goat Cheese-Horseradish Dressing
  1. Combine all of the dressing ingredients in a small bowl, cover, and let sit for at least one hour to allow the flavors to meld.
Celery Root Lettuce Wraps with Beluga Lentils
  1. Bring 8 cups of water to a boil. Rinse the lentils and add them to the boiling water. Reduce the heat to a simmer and cook for 20 - 25 minutes, or until tender. Cool under cold water.
  2. Use a mandolin to thinly slice the fennel, radishes, spring onion and cabbage. Either use the julienne feature on the mandolin to julienne the celery root, or thinly julienne by hand.
  3. Combine the fennel, radishes, spring onion, apple, cabbage, celery root, mint, lentils and lemon juice together in a large bowl. (You should have 2 cups cooked lentils.) Lightly toss with one half of the dressing. Add salt and pepper if needed.
  4. Separate the head of lettuce into individual leaves. Scoop approximately ¼ cup of celery root mixture onto each lettuce leaf and drizzle with 2 - 3 teaspoons additional dressing. Serve.
  5. To eat, gently roll and hold in your hand. Eat and enjoy!
The lentils and dressing can both be made up to 3 days ahead.
Get ready to roll with this great line up!

Starters and Snacks

Entrees and Mains

All things Sweet

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement


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  1. says

    Nice! I’ve been on a lettuce wrap binge lately and I’ll add this to the collection. And I need to stop walking by that celery root at Whole Foods like it’s something from outer space. I’ll be trying this one. That dressing sounds incredible. Thanks for sharing.

  2. says

    This is a great recipe, I love the very under utilized celery root!! My mother would make a salad on occasion with it and it reminds me of her!

  3. says

    I am trying to eat less bread and love making lettuce wraps for lunch. I am loving the new inspiration to try for my lunch. Hopefully I can try these babies this week.

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