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1 rating

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.

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.

Tags
Nutritional Facts
Servings6
Calories Per Serving63
Total Fat3g5%
Sugar3gN/A
Saturated0.6g2.8%
Protein1g3%
Carbs9g3%
Vitamin A125µg14%
Vitamin B60.2mg8.4%
Vitamin C32mg54%
Vitamin E0.9mg4.7%
Vitamin K42µg52%
Calcium38mg4%
Fiber2g9%
Folate (food)21µgN/A
Folate equivalent (total)21µg5%
Iron0.7mg3.6%
Magnesium18mg4%
Monounsaturated0.8gN/A
Niacin (B3)0.8mg3.9%
Phosphorus79mg11%
Polyunsaturated1gN/A
Potassium316mg9%
Sodium249mg10%
Zinc0.3mg1.9%