Root celery salad
If the root celery is too thin, it will lose its crunchy texture, so the key is to cut it to a moderate thickness.
How to make it
1
Divide the root celery in half, cut off the top and bottom, then peel the skin thickly. Slice them thinly with a slicer, shredd them and transfer them to a bowl.
2
Similarly, pour the carrots over a slicer, shredd them, transfer them to a bowl and combine them with the root celery.
3
Add the seasonings [A] to the bowl and mix. It's a good idea to adjust the saltiness while tasting it.
4
Serve in a bowl and topped with parsley if desired.
Ingredients for 4 people
-
- root celery peeled
- 120g
-
- Carrots
- 25g
-
[A]
- Basic French Dressing
- 3 tablespoons
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 10cc
-
- parsley
- A little
-
- salt
- A little
-
- White pepper
- A little
-
- Balsamic Vinegar
- 8cc
-
- White wine vinegar
- 1/2 tsp
-
- For parsley
- A little
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