Celery Root Salad - Vermont CSA
Author: 
Recipe Type: Salad
Prep Time: 
Total Time: 
Serves: 4
 
A crisp salad with a mustard sauce.
Ingredients
  • 1 celery root the size of an apple, peeled and cut into julienne
  • 1 teaspoon kosher salt
  • 2 Tablespoons cider vinegar
  • Mustard Sauce
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon boiling water
  • 1 teaspoon red wine vinegar
  • 4 to 6 Tablespoons olive oil
  • Salt and pepper to taste
  • Arugula or lettuce for garnish
Instructions
  1. Combine celery root with salt and cider vinegar to soften and bleach it.
  2. Set it aside to steep for 30 minutes.
  3. Combine mustard and boiling water until smooth.
  4. Beat in oil, drop by drop, until sauce is the consistency of mayonnaise. Stir in vinegar, salt and black pepper to taste.
  5. Rinse celery root cold water and dry it with a paper towel.
  6. Combined it with enough dressing to coat.
  7. Put each serving on top of rinsed and dried arugula or lettuce.
Recipe by Honest Cooking at https://honestcooking.com/celery-root-salad-from-vermont-csa/