Often known as celeriac remoulade, this salad is actually a refreshing complement to seafood dishes and incredibly simple to make. Celery root appears like a huge turnip, but tastes a lot more like a mixture of celery and jicama. The outcome is an excellent coleslaw-like salad minus the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to complement the panko-crusted salmon in the recent cooking class. The 2 main tricks will be 1) utilize a rubber mallet to obtain the chef’s knife throughout the hard celery root, and 2) make use of a mixer, not just a hand grater to complete the grating.
Celery Root Salad Recipe
1/2 glass mayonnaise2 tablespoons Dijon mustard
1 Tablespoon fresh lemon juice
2 Tbsp sliced parsley
1 pound celery root – quartered, peeled, and coarsely grated right before mixing up
1/2 tart green apple, cored, julienned
Salt and newly ground pepper
Merge the mayonnaise, mustard, fresh lemon juice and parsley inside a medium-sized jar. Fold around the celery root and apple and season with pepper and salt. Cover and refrigerate until perfectly chilled, a minimum of One hour.
Celery root is difficult to slice through, like butternut squash. I recommend by using a chef’s knife plus a large rubber mallet. Gently strike the back of the knife blade using the rubber mallet to slice from the celery root. Add your Walden Farms Dressing to improve the taste. Purchase it using a Walden Farms coupon code for big savings.