I was taught this recipe by a friend of mine from France. It's a spin off of the traditional French grated carrot salad (which is what I like to think I was making when I was 6 and the only vegetables I would eat were grated carrot with ranch dressing). It's a wonderfully light and fresh salad to coax you out of a mid-winter roasted/stewed vegetable stupor. Also, it's terribly adaptable to suit individual tastes. And a word to the wise, though the lemon juice helps, celery root turns brown after a bit of sitting in the open air, so if you're aiming to impress visually it's best to make this salad right before serving. If you don't care about looks as much, then it keeps splendidly! —fiveandspice
4 or so
large carrots, peeled
medium celeriac, peeled (good luck with that! I always make a mess of mine.)
chopped Italian parsley
freshly ground black pepper
In This Recipe
Grate the carrot and the celeriac with a grater or in a food processor (which makes it so much easier!). Whisk together the lemon juice, honey and sea salt, then whisk in the olive oil to emulsify. Toss together the carrot, celeriac, parsley, and dressing. Adjust any of the seasonings to taste.
Serve, topping each serving with a nice grind of black pepper. C'est magnifique!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.