Celery Root Salad
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
Total Time 15 minutes
Prep Time 15 minutes
Difficulty Level Easy
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
Freshly ground pepper
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.