Celery Root Salad

Also known as celeriac remoulade, this salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama. The result is a cool coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to go with the panko-crusted salmon in our recent cooking class. The two tricks are to 1) use a rubber mallet to help get the chef’s knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating.

Ingredients

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  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped parsley
  • 1 lb celery root - quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • Salt and freshly ground pepper

Method

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Main Ingredients

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