From David Lebovitz
Directions
1) Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2) Peel the celery root and grate it coarsely.
3) Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
1 serving:
1 cup shredded carrot
1 tsp lemon juice
1 tsp mustard
2 tbsp+2 tsp mayo
Salt and pepper
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results.
To peel celery root, lop off the root and opposite end with a chef’s knife. Use a potato peeler to remove the rest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 121 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14mg | 4 % | |
Sodium 389.8mg | 13 % | |
Potassium 39.6mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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