Celery Root Salad
Serves: 6
Total Time: 15 minutes
Prep Time: 15 minutes
Difficulty Level: Easy
BY CHEF JOHN ASH
This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country. It’s delicious and can easily be made a main course with the addition of some smoked salmon, cooked shrimp or paper thin sliced parma ham. Salad can be made ahead and stored refrigerated for up to 3 days. Yields approximately six cups serving 6-8
INGREDIENTS
1 medium celery root (2 lbs), peeled and sliced
3/4 c mayonnaise
1/3 c buttermilk
3 tbsp whole grain mustard
1-1/2 tbsp smooth Dijon mustard
2 tbsp fresh lemon juice
2 tsp sherry or brown rice vinegar
Salt
Freshly ground pepper
INSTRUCTIONS
-
Garnish: Savory young greens such as arugula, cress and/or mustard, sieved hard boiled egg and chopped chives.
-
Finely julienne the celery root by hand or with a mandoline or similar cutter and set aside in a bowl. In a separate bowl mix together the mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth. Stir in celery root to evenly coat and season to taste with salt and pepper.
-
To serve: Place greens attractively on chilled plates. Mound salad on top and sprinkle sieved hard boiled egg and chives over top.
