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!

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 We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy 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Note: We do not publish recipes at CtBF,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.