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Add a photoServings: 8
Ingredients
- 1 lrg celery root - (1 1/2 lbs)
- 2 Tbsp. lemon juice or possibly to taste
- 1/4 c. Dijon mustard
- 1/2 c. lowfat sour cream (or possibly creme fraiche)
- 1/4 c. mayonnaise or possibly to taste Salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. minced Italian parsley - (to 3)
- 2 Tbsp. liquid removed capers minced if large
Directions
- Peel the celery root with a chef's knife. Cut into 1-inch-long matchsticks. Place in a bowl and toss with half the lemon juice and mustard.
- Whisk the remaining lemon juice and mustard with the lowfat sour cream and the mayonnaise.
- Add in half the dressing to the celery root and toss till coated. Season well with salt and pepper and add in more lemon juice or possibly mustard if you like.
- Toss the salad with the parsley and capers and refrigerateat least 1 hour for the flavors to meld. Serve the remaining dressing on the side.
- This recipe yields 6 to 8 servings.
- Comments: Crumbled blue cheese and minced toasted walnuts can be tossed in for flavor and texture, or possibly, for a more substantial salad, flaked smoked trout or possibly smoked duck breast or possibly salmon in julienne can be added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 79 | 92% |
| Total Fat 8.98g | 11% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 200mg | 8% |
| Potassium 43mg | 1% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 0.73g | 1% |
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