Celery Root Salad With Mustard Vinaigrette Recipe
Summary
Main IngredientVegetable
Ingredients
DRESSING
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper
3 crisp Granny Smith apples (about 1 1/2 pounds), peeled, cored, and cut into 1/4-by-1/4-by-2-inch matchsticks
1 large celery root (about 2 pounds), peeled with a sharp paring knife and cut into 1/4-by-1/4-by-2-inch matchsticks
1 small red onion, cut into very thin wedges
2/3 cup minced fresh parsley
Directions
TO MAKE THE DRESSING In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, mustard, salt, sugar, and a few grinds of pepper to taste.
Cover tightly and shake vigorously to blend.
Taste and adjust the seasonings.
In a large mixing bowl, combine the apples, celery root, and onion.
Pour the dressing over all and toss to mix well.
Add the parsley and toss again.
Taste and add more pepper if desired.
Cover and refrigerate.
Bring to room temperature 1 hour before serving.
Cover tightly and shake vigorously to blend.
Taste and adjust the seasonings.
In a large mixing bowl, combine the apples, celery root, and onion.
Pour the dressing over all and toss to mix well.
Add the parsley and toss again.
Taste and add more pepper if desired.
Cover and refrigerate.
Bring to room temperature 1 hour before serving.
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