Celery Root Salad

2 - Lunch, Salad

Difficulty: Easy Source:

Ingredients

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons 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

Description

Also known as celeriac remoulade, this 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.
The two tricks 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.

Directions

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.