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Celery Root Salad with Celery, Flat-Leaf Parsley, and Capers

Servings: 6 to 8

Celery root has a long history in European cooking. The French turned it into a classic bistro salad—céleri en rémoulade—and this salad is a play on those flavors and textures, except with a vinaigrette rather than a mayonnaise-based dressing.


For the dressing

  • 1/3 cup white-wine vinegar
  • 2 tsp. Dijon mustard
  • Kosher salt freshly ground black pepper
  • 1/2 tsp. granulated sugar
  • 1/3 cup extra-virgin olive oil

For the salad

  • 1 large celery root (about 1-1/4 lb.)
  • 1-1/2 cups thinly sliced celery
  • 1 cup lightly packed fresh flat-leaf parsley leaves
  • 1/4 cup capers, rinsed and blotted dry

Nutritional Information

  • Calories (kcal) : 167
  • Fat Calories (kcal): 108
  • Fat (g): 12
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 496
  • Carbohydrates (g): 12
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 2


Make the dressing

  • In a large bowl, whisk together the vinegar, mustard, 1 tsp. salt, 1/2 tsp. pepper, and the sugar. In a thin steady stream, whisk in the olive oil until incorporated. Set aside.

Make the salad

  • Use a sharp knife to cut off the gnarly base of the celery root, and cut a thin slice from the top. Cut the root in half lengthwise, and use a paring knife to peel each half. Use a chef’s knife or mandoline to julienne-cut the celery root. Immediately add to the dressing, and toss to coat thoroughly to prevent browning. Add the celery, parsley, and capers to the bowl, and mix well. Cover and let stand at room temperature for 45 minutes to allow the flavors to blend.


Make-Ahead: The salad can be prepared up to 1 day ahead. Cover the bowl, and store in the refrigerator until about 45 minutes before serving.


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