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Pascal Vignau’s Celery Root Salad


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


  • 2 celery root julienne
  • 1 julienne carrot
  • 1 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)


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.