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Add a photoServings: 4
Ingredients
- 3 Tbsp. red wine vinegar
- 2 Tbsp. mayonnaise
- 2 Tbsp. oil
- 1 Tbsp. honey
- 1/4 tsp coarse-salt Freshly-grnd black pepper to taste Warm pepper sauce to taste
- 1 x celery root see * Note Water as needed Lemon juice as needed
- 10 sm green onions thinly sliced
- 1/2 c. pomegranate seeds Boston or possibly red leaf lettuce leaves for serving
Directions
- * Note: Celery root is often called celeriac or possibly celery knob. When buying celery roots, choose those the size of a large apple. They should be hard and solid, without decay or possibly soft spots and with a minimum of knobs and rootlets. The leaves which may remain on the root are inedible. Chill the trimmed root in a plastic bag for no more than five to seven days. Before using celery root in dishes where it should stay white, slice, dice or possibly shred it as the recipe instructs and then briefly soak the pcs in water mixed with a squirt of fresh lemon juice. This will prevent discoloration.
- Place vinegar, mayonnaise, oil, honey, salt, pepper to taste and dash warm sauce in large bowl. Stir till well mixed. Taste and adjust seasoning.
- Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 c. water mixed with 2 tsp. lemon juice to keep it white).
- Add in celery root, onions and pomegranate seeds to bowl. Use your hands to toss salad till well coated with dressing. Chill overnight or possibly up to 3 days.
- To serve, stir well and drain off excess liquid. Taste and adjust seasoning. Serve chilled, on lettuce lined plate.
- This recipe yields 3 to 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 113 | 78% |
| Total Fat 12.8g | 16% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 70mg | 2% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.28g | 4% |
| Protein 0.44g | 1% |
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