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Serves
4-6 as a side dish
Author Notes
This is the first time I tried this recipe specifically for this contest. I love the earthy taste of celery root and the dijon and lemon only enhance the flavor. I adapted this recipe from the one on David Lebovitz's blog. I added two stalks of celery and their leaves, which brightened up the dish in both color and taste. —lesmcs
Ingredients
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1 cup
mayonaise
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2 tablespoons
heaping dijon mustard
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juice of 1/2 lemon
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1 teaspoon
kosher salt
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freshly ground pepper
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1 or 2
celery roots, depending on size (roughly 2 pounds)
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2
stalks from inner most part of bunch of celery, including leaves
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celery salt, optional
Directions
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Make the dressing by combining mayo, mustard, lemon juice, salt, and pepper in a large bowl.
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Peel the celery root and shred using a food processor with the grater attachment or use a cheese grater. Put shredded celery root into bowl with the dressing and stir until combined. If there is too much celery root freeze it to use in soup at a later date.
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Chop celery stalks and mix into salad. Adjust seasoning and serve with a sprinkling of celery salt on top.
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