Celery Root Salad

Ingredients

• ¾ pound celery root, peeled and julienned
• ¼ cup water
• 3 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 2 teaspoons chopped flat-leaf parsley
• ¼ teaspoon kosher salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    133 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place celery root in a 2 1/2-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
2. Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.

20 minutes