Celery Root Salad

Celery root salad

Molly Watson

Ratings (8)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Makes 4 servings
Nutritional Guidelines (per serving)
90 Calories
8g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: Makes 4 servings
Amount per serving
Calories 90
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 223mg 10%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 21mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Peel the celery root, and shred it on a large-hole grater.

  2. 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: use 1 egg yolk, and very slowly, drop-by-drop, whisk in 3/4 cup olive oil.