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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
Recipe from Evie Lieb.
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.
Ingredients
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1/2 cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon fresh lemon juice
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2 tablespoons chopped parsley
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1 (1-pound) celery root, quartered, peeled, and coarsely grated just before mixing
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1/2 tart green apple, peeled, cored, julienned
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Salt and freshly ground pepper
Method
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Make the dressing:
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.
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Finish the salad:
Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Nutrition Facts (per serving) | |
---|---|
236 | Calories |
21g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 236 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 3g | 16% |
Cholesterol 12mg | 4% |
Sodium 521mg | 23% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 2g | |
Vitamin C 9mg | 46% |
Calcium 41mg | 3% |
Iron 1mg | 5% |
Potassium 253mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |