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.
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
1 (1-pound) celery root, quartered, peeled, and coarsely grated just before mixing
1/2 tart green apple, peeled, cored, julienned
Salt and freshly ground pepper
Make the dressing:
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.
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)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 9mg||46%|
|*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.|