- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 335
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 475 mg
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 335
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 475 mg
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.
