Celery Root Salad
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Also known as celeriac remoulade, this salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama. The result is a cool coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to go with the panko-crusted salmon in our recent cooking class. The two tricks are to 1) use a rubber mallet to help get the chef's knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating.
Celery Root Salad Recipe
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Ingredients
- 1/2 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped parsley
- 1 lb celery root - quartered, peeled, and coarsely grated just before mixing
- 1/2 tart green apple, peeled, cored, julienned
- Salt and freshly ground pepper
Method
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
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1/2 c. Dijon mustard
1/2 t. white pepper
1 c. light (i.e., Spanish or Italian, not Greek)olive oil
1 T. boiling water
2 t. fresh thyme
1 t. fresh tarragon
1/4 c. fresh flat-leaf parsley
4 T. mayonnaise
Mix everything except the herbs adding the boiling water last. Keeps well. Just whisk to emulsify if it separates. Add herbs just before serving.