Tired of the same old, same old brown bag lunch every day? Here’s a crunchy, tasty little salad that is filling and will pick you right up. Added bonus: This dish is very low in carbs.
1 large or 2 small celery roots
1 egg yolk (pasteurized if you are concerned about salmonella)
1 TB French mustard
1 TB sherry vinegar
generous pinch of sea salt
a few grinds of black pepper
1/2 cup olive oil
1 large or 2 small dill pickles, cut into small dice
Peel the celery root and remove any knots. Fit your food processor with the shredding attachment or get out your box shredder/grater. Cut the root in half and then 3 to 4 long pieces (to fit in the processor) or leave whole if using the box shredder. Shred the celery root.
In a large, glass bowl, add the yoik, mustard, vinegar, salt and pepper. Using a whisk, slowly drizzle in the olive oil starting with just a few drops at a time and turning into a very slow stream. Don’t rush or you’ll break the sauce.
Add the shredded celery root and toss to coat. Add the pickles. Serve immediately, or chill and serve. This dish must be kept refrigerated if not eaten immediately.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.