Celery Root Salad

Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.

Yield: Makes 8 cups; 6 to 8 servings

Ingredients

• 1/4  cup  extra-virgin olive oil
• 2  tablespoons  whole-grain mustard
• 2  tablespoons  champagne vinegar or white wine vinegar
• About 1/4 teaspoon salt
• 1 1/2  pounds  celery root
• 1/2  cup  Italian parsley sprigs, rinsed and long stems trimmed
• Pepper

Preparation

1. In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.

2. In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.

Nutritional Information

Calories:

94 (69% from fat)

Protein:

1.2g

Fat:

7.2g (sat 1)

Carbohydrate:

7.1g

Fiber:

0.2g

Sodium:

191mg

Cholesterol:

0.0mg