Celery Root Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 3:44pm

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.

About


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