Description
This crisp celery root salad features a tangy mustard sauce that enhances its fresh flavors, making it a delightful first course.
Ingredients
Scale
- 1 celery root the size of an apple, peeled and cut into julienne
- 1 tsp kosher salt
- 2 tbsp (30 ml) cider vinegar
- Mustard Sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) boiling water
- 1 tsp (5 ml) red wine vinegar
- 4 to 6 tbsp (60-90 ml) olive oil
- Salt and pepper to taste
- Arugula or lettuce for garnish
Instructions
- Combine the julienned celery root with kosher salt and cider vinegar in a bowl. Set aside to steep for 30 minutes to soften and bleach the celery root.
- In a separate bowl, combine Dijon mustard and boiling water, stirring until smooth.
- Gradually beat in olive oil, drop by drop, until the mustard sauce is emulsified and smooth.
- After the celery root has steeped, drain any excess liquid and toss it with the mustard sauce until well coated.
- Refrigerate the salad for a few hours or overnight to allow the flavors to meld and improve.
- Serve chilled as a crisp and refreshing first course.
Notes
- This salad improves when refrigerated for a few hours or overnight, allowing the flavors to meld.
- The mustard sauce can be stored in a jar in the fridge for a couple of weeks.
- You can substitute lemon or lime juice for cider vinegar.
- The salad can be doubled or tripled for larger gatherings.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0