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Celery Root Salad


  • ½ pound celery root(s)
  • ¼ cup minced shallots
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
  • 2 tablespoons chopped chives
  1. Peel the celery root(s) and cut them into ¼?-thick slices. Stack the slices a few at a time and cut them into matchstick strips (julienne). Place the sticks in a large bowl.

  2. Put the shallots, olive oil, lemon juice, lemon zest, mustard, salt, pepper, and chives in a jar with a lid and shake to combine.

  3. Pour the dressing over the celery root and toss to combine. Cover and refrigerate for at least 60 minutes.

  4. Serve as part of a salad sampler plate or as a side salad.

Calories: 153.81

Protein: 1.08 grams

Carbohydrates: 7.88 grams

Fiber: 1.49 grams

Fat: 13.63 grams

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