Ingredients

The following ingredients have 8 Servings
  • 1 pound celery root (1 medium, peeled, grated or in julienne form)
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 medium fennel (thinly sliced or in julienne form)
  • 4-5 ribs celery (thinly sliced at an angle)
  • 2 tablespoons celery leaves (chopped)
  • ½ cup parsley (Italian flat-leaf, finely chopped)
  • 2 tablespoons tarragon (fresh, chopped)
  • 2 tart green apples (cut into thin matchsticks; toss with 1 tablespoon of lemon juice)
  • ½ cup olive oil (extra virgin)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Instruction

  • Combine the julienned celery root in a large mixing bowl, with the sugar and salt. Toss together properly and allow to stand for 15 minutes. Then, strain and gently squeeze to remove most of the excess liquid. Discard this excess liquid.
  • Combine the celery root, fennel, celery and celery leaves, parsley, tarragon and apple. Combine gently.
  • Whisk together the ingredients for the vinaigrette and add to the slaw ingredients. Toss together properly.
  • Taste and adjust salt and pepper to taste.
  • Serve immediately.