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Celeriac, Tomato & Onion Salad

Active Time: 15 minutes
Total Time: 15 minutes • Serves: 6

2 cups cold water
1 1/2 tablespoons fresh lemon juice
2 celery root (celeriac), stalks trimmed, if necessary
1/2 white onion, thinly sliced (about 1 cup)
1 1/2 teaspoons red wine vinegar
1 teaspoon Grey Poupon® Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
1/2 (10.5-ounce) package grape tomatoes, cut lengthwise in half (about 2 cups)
1 tablespoon thinly sliced fresh basil leaves

1. In medium bowl, combine water and lemon juice. Peel celery root; with largest holes of box grater, grate celery root. Add onion and celery root to water mixture. Let stand while preparing remaining ingredients.

2. In large bowl, with whisk, stir vinegar, mustard, salt and pepper until well blended; whisking constantly, slowly drizzle in oil until emulsified.

3. Drain celery root and onion mixture well. Add tomatoes, basil, celery root and onion to vinegar mixture; toss until well combined. Makes about 4 cups. Transfer salad to serving dish. Toss again right before serving.

Each serving: about 101 calories, 7 g total fat (1 g saturated), 0 mg cholesterol, 462 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugars, 2 g protein

Cook’s Wisdom

Celery root stalks can be used for preparing stock for use in the Chicken Noodle Soup recipe on page 23.