Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.
Ingredients
6 Servings
1
medium celery root (about 1 pound)
10
large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
1
small shallot, thinly sliced into rings
1
tablespoon finely grated lemon zest
1
tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
1
/2 cup olive oil
3
tablespoons fresh lemon juice
1
/2 cup (packed) flat-leaf parsley leaves
Preparation
Step 1
Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.
Step 2
Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.
Step 3
Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 220 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 250
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