Celery Root Salad
Recipe type: Salad
Author: Carol Egbert
Prep time: 30 mins
Total time: 30 mins
Serves: 4
A crisp salad with a mustard sauce.
  • 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
  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 Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/csa-week-1-celery-root-salad