Food—the rest of the story

Cooking Green Recipe

Celery Root Salad

by Kay Bushnell

This simple salad is a good choice for your next potluck supper.

Celery root (or celeriac) is a classic example of the old saying, "Don't judge a book by its cover." This root vegetable looks like a knobby, hairy softball. It contains a significant amount of potassium, fiber, and vitamin C. Those who have never tasted the ball's tender interior with the flavor of celery heart could easily overlook its potential. Fortunately, the farmers market I visit each week offers organic celery roots for a reasonable price. I can't wait to take them home and transform them into salads, soups, and vegetable dishes. Two of my favorite dishes with celery root are celery root soup and celery root salad.

Select a heavy, firm celery root with no soft spots, and store it in the refrigerator in a plastic bag for up to a week. Remove the skin with a very sharp chef's knife. Hold the root firmly with one hand while you slice off the skin and rootlets with the knife in your other hand. Rinse the resulting root, and you will end up with an ivorycolored ball. If you aren't using the celery root right away you can soak it for about 15 minutes in cold water mixed with a few tablespoons of lemon juice to prevent discoloration. (So far, I haven't found discoloration to be a problem.)

For the salad below, cut the trimmed ball in half and shred the halves with a hand shredder or food processor. Here is a simple recipe for celery root salad.

  • 1 celery root, trimmed and shredded (4 cups shredded root)
  • 1/2 cup finely chopped parsley
  • 1/2 medium carrot, peeled and shredded

Dressing:

  • 1/2 cup egg-free mayonnaise (such as Nayonaise or Vegenaise)
  • 1 T. fresh lemon juice
  • 1 t. Dijon mustard
  • 1/8 t. Tabasco sauce or hot sauce
  • 2 T. sweet pickle relish
  • 1 t. salt or to your taste
  • 1/8 t. pepper or to your taste

In a large bowl toss the celery root, parsley, and carrot. In a small bowl blend the mayonnaise, lemon juice, Dijon mustard, Tabasco sauce, and pickle relish. A small whisk works well. Add the contents of the small bowl to the large bowl, mix thoroughly, and taste. If necessary, add salt and pepper to taste.

Copyright Kay Bushnell