Celery Root Salad

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.

Yield: Makes 8 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 69%
  • Protein: 1.2g
  • Fat: 7.2g
  • Saturated fat: 1g
  • Carbohydrate: 7.1g
  • Fiber: 0.2g
  • Sodium: 191mg
  • Cholesterol: 0.0mg

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

Preparation

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