Celery Root Salad(celeriac)


  • 3 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp chopped fresh parsley
  • ¼ tsp kosher salt
  • Good pinch of freshly ground black pepper
  • ¾ pound celery root, peeled and trimmed, cut into 2x ¼ inch matchsticks (about 3 cups)


Put the mustard in a medium bowl and whisk in the vinegar. Gradually whisk in the oil, beginning with drops and increasing to a steady stream. Add the parsley and season with salt and pepper. Whisk again and toss in the celery root.