Pascal Vignau's Celery Root Salad

By Elsa Säätelä

Pascal Vignau's Celery Root Salad

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This celery root salad is served with charcuterie at Chef Vignau’s Christmas feast.

servings
6

Ingredients

  • 2 celery root julienne
  • 1 julienne carrot
  • 1 julienne red bell pepper
  • 2 tablespoon mustard vinaigrette, homemade preferred
  • salt and pepper to taste
  • pinch of fennel frawns
  • 1/2 fennel bulb (thinly sliced)

Directions

  1. Mix all ingredients together in a stainless steel bowl and season to taste and serve. Great with assorted pates, charcuterie or firm cheese.
  2. Note: Better if let at room temperature for 1 hour.
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