Friday, December 1, 2017

CtBF ~ MPK: Celery Root Salad

My recent purchase of celery root was not as good as the one I bought early last month, and this time it is eaten raw in a salad.  Very simple: peel celery root, slice into slices (thickness/thinness to your liking) and cut into strips.  Toss them immediately (to prevent discoloration) into prepared mayo/yogurt with two types of mustard, salt, lemon juice ~ mix well to coat and stir in chopped parsley (coriander in my case).  Serve immediately or chilled; salad may be kept under refrigeration for up two days.  Some how, I think a squeeze or two of horseradish cream might improve the taste!
Celery root salad (pg 105)
Balance of celery root ~ soup time!
~*~
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
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Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

2 comments:

Nana said...

Emily, your salad looks so delicious. I have had the celery root a number of times now and I really like it, whether as a soup or a salad.

Mardi Michels said...

So interesting to see how different everyone's versions look! Love the chunky style here!