Celery Root Slaw
Celery root slaw deserves a spot at your next picnic. Crunchy, creamy, and bright with lemon and herbs. Très French. Très chic.
Equipment
- Mandoline optional
Ingredients
- 1 pound celery root julienned (like skinny matchsticks)
- 1 shallot minced
- 1 tablespoon fresh chives thinly sliced
- 2 teaspoons fresh parsley finely chopped
- 1 tablespoon freshly squeezed lemon juice
- ½ cup homemade mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt plus more to taste
- Freshly cracked black pepper to taste
Instructions
- Trim and peel a pound of celery root. Julienne it and place it in a medium bowl. Toss with ½ teaspoon of sea salt and let the celery root wilt for 10 minutes before adding the other ingredients.
- Next add 1 minced shallot, 1 tablespoon of fresh, thinly sliced chives, 2 teaspoons of finely chopped fresh parsley, 1 tablespoon freshly squeezed lemon juice, ½ cup homemade mayonnaise, 1 teaspoon Dijon mustard and sea salt (if needed) and freshly cracked black pepper to taste.
- Serve immediately or refrigerate up to 8 hours in an airtight container until needed.