Perhaps one of the easiest salads ever.
Looking for an usual salad? This might be it. Recipes I've read mention how tough celery root can be to cut or grate, but I haven't had a problem with the celery roots I purchase from my local farmer's market. They are no tougher to grate than a sweet potato and certainly much easier to deal with than a butternut squash. Maybe freshness is key. (Edited to add: Celery root tastes just like celery—maybe a little milder— but with the texture of a grated crisp apple or Asian pear.)
In any case, I've been enjoying this simple, tangy, crunchy refreshing salad all spring.
CELERY ROOT (CELERIAC) REMOULADE
- 1 celery root, cleaned, peeled and grated with a box grater or food processor
- the juice of one lemon
- two glops of mayonnaise (or enough to make it creamy)
- sea salt and freshly ground pepper
- chopped fresh parsley to garnish
Combine all ingredients in a mixing bowl (reserving some parsley for garnish). Mix well, season to taste. Garnish with remaining parsley and serve.
