Root celery salad
If celery root is cut too thinly, it loses its crunchy texture, so it's important to cut it to just the right thickness
How to make it
1
Cut the celery root in half, cut off the top and bottom, then peel off the skin. Slice it thinly with a slicer, then shred it and transfer to a bowl
2
Similarly, slice the carrots and then shred them, then transfer to a bowl and mix with the celery root
3
Add the seasonings (A) to a bowl and mix. Taste and adjust the saltiness
4
Serve in a bowl and top with parsley to taste
Ingredientsfor 4 people
-
- Celery root with the skin removed
- 120g
-
- Carrots
- 25g
-
[A]
- Basic French Dressing
- 3 tablespoons
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Lemon juice
- 10cc
-
- parsley
- A little
-
- salt
- A little
-
- White pepper
- A little
-
- Balsamic Vinegar
- 8cc
-
- White wine vinegar
- 1/2 tsp
-
- Parsley for topping
- A little
[PR]
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