Celery Root Remoulade

Trim and thickly peel the celery root. Slice into even rounds about 1/4” thick. Place in a saucepan along with the lemon juice, 1 tsp salt and enough water to cover by 2 inches. Bring to a boil over medium high heat and cook for 3-4 minutes. The celery root should be tender but not too soft. Cool a bit, slice each round in half to form two thinner slices. Stack slices and cut into matchsticks. Place in a bowl. In a small bowl, combine mayonnaise with 2 Tbsp Dijon mustard, adding more to taste, if desired. Pour dressing over celery root and toss gently to coat. Cover and refrigerate for at least one hour before serving. Serve mounded on greens.

Posted in: Gluten-Free, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Vegetarian, Vegetarian Fall, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter

1 large or 2 medium celery root
1 tsp salt
2 Tbsp lemon juice
1 cup mayonnaise
2-3 Tbsp Dijon mustard

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