Celery Root Salad

Celery Root SaladRecipe
James Carrier
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.
Makes 8 cups; 6 to 8 servings


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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


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

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.

Created date

August 2004

Nutritional Information

Calories 94
Caloriesfromfat 69 %
Protein 1.2 g
Fat 7.2 g
Satfat 1 g
Carbohydrate 7.1 g
Fiber 0.2 g
Sodium 191 mg
Cholesterol 0.0 mg