Pascal Vignau’s Celery Root Salad

Pascal Vignau’s Celery Root Salad
Staff Writer
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This celery root salad is served with charcuterie at Chef Vignau’s Christmas feast.

6
Servings
1
Calories Per Serving
Deliver Ingredients

Ingredients

  • celery root julienne
  • julienne carrot
  • julienne Red bell pepper
  • 2  Tablespoons  mustard vinaigrette, homemade preferred
  • Salt and pepper to taste
  • Pinch of  fennel frawns
  • 1/2  fennel bulb (thinly sliced)

Directions

Mix all ingredients together in a stainless steel bowl and season to taste and  serve. Great with assorted pates, charcuterie or firm cheese.

Note: Better if let at room temperature for 1 hour.

Nutritional Facts

Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
36mg
2%
Water
5g
0%

Celery Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Celery Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.