Celery Root Salad is a refreshing accompaniment to seafood dishes and very easy to make.
Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama. The result is a cool coleslaw-like salad without the taste of cabbage.
Celery Root Salad makes 4 to 6 servings.
1 celery root (celeriac)
3 Tbsp. mayonnaise
1 Tbsp. coarse-grain or country style mustard
Freshly ground black pepper
2 tsp. lemon juice
1. Bring a pot of water to a boil.
2. Meanwhile, peel celery root and shred it on a large-hole grater.
3. When water is boiling add salt and shredded celery root. Cook until celery root is tender, about 2 minutes. Drain, rinse with cold water, and pat thoroughly dry.
4. In a medium bowl, combine mayonnaise, mustard, and lemon juice. Add salt and pepper to taste. Stir in celery root to coat thoroughly. Serve immediately or store, chilled, for up to two days.