Serve this winter salad alongside other little salads, such as marinated beets, carrot salad, or arugula salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut away all the brown skin and small roots from: 1 medium celery root (about 1 pound).
Step 2
Rinse. With a sharp knife or mandoline, cut the celery root into 1/8-inch-thick slices. Cut the slices into thin matchstick-size pieces. (This is called a julienne of celery root.) Toss with: Salt, 1 teaspoon white wine vinegar.
Step 3
Mix together in a small bowl: 2 tablespoons crème fraîche, 2 teaspoons Dijon mustard, Juice of 1/2 lemon, 2 teaspoons extra-virgin olive oil, Salt, Fresh-ground black pepper.
Step 4
Stir well. Pour over the celery root and toss to coat. Taste for salt and acid. The salad can be served right away or refrigerated for up to a day.
Variations
Step 5
Add other raw julienned root vegetables, such as rutabaga, carrot, or radish, to the salad.
Step 6
Sprinkle with chopped parsley, chervil, or mint.
Step 7
Toss together with a rocket salad.
Step 8
For the crème fraîche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.
