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Celery Root Salad

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.

Celery Root Salad

James Carrier
 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
Step 1

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

Step 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.

Nutrition Facts

Servings Makes 8 cups; 6 to 8 servings

Amount Per Serving
Calories 94Calories from Fat 69
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 191mg8%
Total Carbohydrate 7.1g3%

Dietary Fiber 0.2g1%
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.