Toss fresh shredded celery root with a mustard-y dressing to make a mild, versatile fall and winter salad. This classic French salad is delicious on its own, served on lettuce leaves, as part of a composed salad, or as a sort of relish accompaniment with roast meats.
You can make this salad with raw celery root for a modern crunchy take on this simple concoction, or put the celery root in a pot of water, bring it to a boil, drain it, rinse it in cold water, and squeeze it as dry as possible a handful at a time for a softer, more classic version of this French favorite.
- 1 celery root (celeriac)
- 3 tablespoons mayonnaise*
- 1 tablespoons mustard (coarse-grain or country style)
- 2 teaspoons lemon juice
- salt to taste (fine sea salt preferred)
- black pepper to taste
- Peel the celery root and shred it on a large-hole grater.
- In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste. Stir in celery root to coat thoroughly. Serve immediately or store, chilled, for up to two days.
* Make it really homemade by making your own mayonnaise from 1 egg yolk into which you very slowly, drop-by-drop, whisk in 3/4 cup olive oil.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|