Pascal Vignau's Celery Root Salad

Pascal Vignau's Celery Root Salad
4 from 1 ratings
This celery root salad is served with charcuterie at Chef Vignau’s Christmas feast.
Servings
6
servings
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.