CELERY ROOT SALAD

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Celery Root Salad image

Provided by Ruth A. Matson

Categories     Salad     Egg     Herb     Side     Marinate     Root Vegetable     Fall     House & Garden     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 lb. celery root
1 teaspoon onion juice
1/4 teaspoon dry mustard
2 tablespoons cream
1/2 cup French dressing made with lemon juice
2 tablespoons parsley, minced
2 teaspoons chervil, minced
12 hard-cooked egg, riced

Steps:

  • Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.

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