Recipe courtesy of Ina Garten
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

IDEAS YOU'LL LOVE

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade

Recipe courtesy of Ree Drummond

Celery Root Remoulade

Recipe courtesy of Michele Urvater

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Celery Root Remoulade

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Celery Root Remoulade

Sunny's Simple Crabcakes with Celery Root Remoulade

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking