Celery Root Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¾pound celery root, peeled and julienned
- ¼cup water
- 3tablespoons Dijon mustard
- 1tablespoon red wine vinegar
- 3tablespoons olive oil
- 2teaspoons chopped flat-leaf parsley
- ¼teaspoon kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
134 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place celery root in a 2½-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
- Step 2
Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.
Private Notes
Comments
I keep forgetting to get parsley and never have any substitutes (carrot tops, etc.) but I still love this! We add it to sandwiches all the time and it’s amazing! Also to cold noodles (eg, soba) - yum!
I made this yesterday and it turned out yummy but I found the dressing perhaps a bit oily for me, as I am not a fan of oily food. So rather than eat it straight, yesterday I added it to some lettuce for a salad and today I tossed some with some cucumber chunks and chickpeas. Both were delish!