Celery Root Salad


Photo: flickr user happysweetmama

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From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

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6

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December 10, 2009

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Ingredients

2 celery roots (knob celery)
1 tablespoon finely chopped onion
1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped parsley
salt and freshly ground pepper
Mayonnaise

Preparation

1
Cook the celery roots, covered, in boiling water until tender. Cool, peel and slice into thin strips.
2
Combine the onion, oil, lemon juice, parsley, salt and pepper and blend well.
3
Marinate the celery roots in the mixture overnight in the refrigerator. Serve garnished with mayonnaise.

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