Pascal Vignau’s Celery Root Salad

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

6
Servings
63
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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)

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.

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.

Nutritional Facts

Total Fat
3g
5%
Sugar
3g
N/A
Saturated Fat
0.6g
2.8%
Protein
1g
3%
Carbs
9g
3%
Vitamin A
125µg
14%
Vitamin B6
0.2mg
8.4%
Vitamin C
32mg
54%
Vitamin E
0.9mg
4.7%
Vitamin K
42µg
52%
Calcium
38mg
4%
Fiber
2g
9%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
0.7mg
3.6%
Magnesium
18mg
4%
Monounsaturated
0.8g
N/A
Niacin (B3)
0.8mg
3.9%
Phosphorus
79mg
11%
Polyunsaturated
1g
N/A
Potassium
316mg
9%
Sodium
249mg
10%
Zinc
0.3mg
1.9%

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