Celery Root Salad
- Juice of 2 lemons
- Kosher salt
- 1 medium celery root
- 1 tablespoon dijon mustard
- 1 teaspoon white wine vinegar
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons heavy cream
- 1 head frisee, torn
- 1 head radicchio, torn
Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
Arrange the frisee and radicchio on a platter. Top with the celery root mixture.
Photograph by Con Poulos
Recipe courtesy of Food Network Magazine