Celery Root Salad

Celery Root Salad
James Carrier
Yields Makes 8 cups; 6 to 8 servings
Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.

Ingredients

 1/4 cup extra-virgin olive oil
 2 tablespoons whole-grain mustard
 2 tablespoons champagne vinegar or white wine vinegar
  About 1/4 teaspoon salt
 1 1/2 pounds celery root
 1/2 cup Italian parsley sprigs, rinsed and long stems trimmed
  Pepper
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories94
% Daily Value *
Total Fat 7.2g10%
Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 191mg9%
Total Carbohydrate 7.1g3%
Dietary Fiber 0.2g1%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.

Step 2
2

In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.

Ingredients

 1/4 cup extra-virgin olive oil
 2 tablespoons whole-grain mustard
 2 tablespoons champagne vinegar or white wine vinegar
  About 1/4 teaspoon salt
 1 1/2 pounds celery root
 1/2 cup Italian parsley sprigs, rinsed and long stems trimmed
  Pepper
Celery Root Salad
IngredientsDirections

Search All of Sunset's Recipes

The Latest