Celery Root Salad

Name: Celery Root Salad
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 teaspoons sherry or brown rice vinegar; 2 teaspoons sherry or brown rice vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons whole-grain Dijon mustard; 2 tablespoons Dijon mustard; ¼ cup buttermilk; 1 cup mayonnaise; 1 large (1 to 1½ pounds) celery root

Preparation info

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 large (1 to 1½ pounds) celery root
1 cup mayonnaise

Salad
Vegetarian

Method

Peel, thinly slice, and cut the celery root into thin julienne. In a medium bowl, mix together the mayonnaise, buttermilk, Dijon mustard, whole-grain Dijon mustard, lemon juice, and vinegar until smooth. Stir in the celery root to evenly coat. Season to taste with salt and pepper. This is best done at least an hour ahead and refrigerated for the flavor to develop.