Celery Root Salad

By Barbara Kafka

Total Time
20 minutes
Rating
4(29)
Notes
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Ingredients

Yield:4 servings
  • ¾pound celery root, peeled and julienned
  • ¼cup water
  • 3tablespoons Dijon mustard
  • 1tablespoon red wine vinegar
  • 3tablespoons olive oil
  • 2teaspoons chopped flat-leaf parsley
  • ¼teaspoon kosher salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

134 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 294 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place celery root in a 2½-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.

  2. Step 2

    Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.

Ratings

4 out of 5
29 user ratings
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delicious

I keep forgetting to get parsley and never have any substitutes (carrot tops, etc.) but I still love this! We add it to sandwiches all the time and it’s amazing! Also to cold noodles (eg, soba) - yum!

Ellen

I made this yesterday and it turned out yummy but I found the dressing perhaps a bit oily for me, as I am not a fan of oily food. So rather than eat it straight, yesterday I added it to some lettuce for a salad and today I tossed some with some cucumber chunks and chickpeas. Both were delish!

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