Celery Root Salad
- Level: Easy
- Total: 35 min
- Prep: 35 min
- Yield: 6 to 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 9.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 7 milligrams
- Sodium
- 293 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 3 grams
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- Level: Easy
- Total: 35 min
- Prep: 35 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 9.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 7 milligrams
- Sodium
- 293 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 3 grams
Ingredients
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
Directions
- 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.
