Also known as celeriac remoulade, this celery root 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.
Two helpful tips 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.
Celery Root Salad
- 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
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.
Celery root is hard to cut through, like butternut squash. Evie recommends using a chef's knife and a large rubber mallet. Gently hit the back of the knife blade with the rubber mallet to cut through the celery root.