Celery root, or celeriac as it is known in France, is a thick-skinned root vegetable. Both the root and the leaves are edible. It has a wonderful smell and strong taste of celery and can be boiled, braised or baked and added to soups or stews or mashed with potatoes for a wonderful purée. Here I serve it raw, cut into julienne and dressed with a mustardy mayonnaise, in a classic salad that can be made ahead.

Celery Root Salad

Category

Category name

Serves

4

For the Celery Root Salad

Ingredients

  • 1 pound celery root, about 4 cups julienned or shredded
  • Mayonnaise (see recipe below)
  • 1 to 1 ½ teaspoons poppy seeds, plus more for garnish
  • Basil or flat-leaf parsley sprig, for garnish

Method

  1. Using a paring knife, peel the celery root, cut in half and remove the soft center. Switching to a chef’s knife, cut the remaining flesh into a julienne. You can use a mandoline to make the slices for this or a grater to shred it, but the shredded version will have a different texture.
  2. In a large bowl, combine the celery root, mayonnaise and poppy seeds and stir well. Transfer to a serving bowl and garnish with more poppy seeds and the sprig of basil. Let sit for an hour or two before serving for the flavors to develop, or cover and refrigerate for longer.
  3. If refrigerated, allow the salad to return to room temperature before serving. Garnish with more poppy seeds and the sprig of basil.

For the Mayonnaise

Ingredients

  • 1 egg yolk, preferably organic
  • 1 ½ tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • ½ cup oil, a combination of olive and peanut, or safflower, corn, walnut, or hazelnut oil
  • Dash white truffle oil, optional

Method

  1. In the bowl of a small food processor, combine the egg yolk, mustard, salt and pepper and vinegar, and process until smooth, about 20 seconds. With the processor running, slowly drizzle in the oil, or if your processor doesn’t have a hole for drizzling, add the oil a third at a time. Process, until it is incorporated and emulsified, about 20 seconds. Repeat with the remaining oil. Finish with the truffle oil, only adding enough to your liking. Process again.