Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
25 Mins
Serves 4 (serving size: 1 sandwich)

Knobbly celery root (also called celeriac) looks a little wild, but it has a mild, woodsy taste. Here we've used it to make the classic French salad céleri rémoulade, but given it an unexpected role as a topping for chicken sandwiches.

How to Make It

Step 1

Coarsely shred celery root in a food processor fitted with the shredding attachment. Transfer to a medium bowl. Add mayonnaise, crème fraîche, vinegar, mustard, shallot, and 2 tbsp. chives and mix well. Season to taste with 1/2 tsp. salt and 1/4 tsp. pepper. Set aside while you cook the chicken.

Step 2

Slice each chicken breast in half horizontally to make 4 thin chicken scaloppine. Season chicken with remaining 1/2 tsp. each salt and pepper.

Step 3

Set a large (not nonstick) frying pan over medium-high heat; when hot, add oil. Cook chicken until browned, 2 1/2 to 3 minutes. Turn and cook until fully cooked through, 2 to 3 minutes.

Step 4

Top toasts with chicken and spoon on celery root salad. Slice each toast in half and sprinkle salad with more chives if you like.

Step 5

*To prep celery root, cut off the ends, then set the root flat. Following the curve, cut off all the peel. If you're not going to use it soon, set the trimmed root in a bowl of water with a couple of tablespoons of lemon juice added to prevent it from turning brown.

Ratings & Reviews

TheDracophile's Review

April 02, 2014
Made these last night, with some of the last of our garden celery root. Excellent recipe; "uncluttered" I'd try to call it. The simplicity of the recipe allowed the celery root flavor to shine through. This has been added to our "sandwiches" list

flatrat's Review

January 25, 2014
Very easy to make and delicious! We used rye bread.