INGREDIENTS | SERVES 4
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.
Put the shallots, olive oil, lemon juice, lemon zest, mustard, salt, pepper, and chives in a jar with a lid and shake to combine.
Pour the dressing over the celery root and toss to combine. Cover and refrigerate for at least 60 minutes.
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