A classic cold salad of French cuisine, where julienned celery root meets a mustard-mayonnaise dressing. Its crunchy texture and sharp mustard aroma play a balancing role especially alongside meat dishes.
Peel the celeriac and cut into fine julienne; mix immediately with lemon juice to prevent browning.
Whisk the mayonnaise, mustard, lemon juice, salt, and black pepper in a small bowl until smooth.
Mix the sauce thoroughly with the julienned celeriac; let rest in the refrigerator for at least 10 minutes, then garnish with parsley and serve.
Important: Dip the celery root in lemon water as soon as you peel it, or it will darken quickly. Note: Let the salad rest for at least 10 minutes after adding the dressing; this softens the mustard's sharpness. Allergen: contains egg (mayonnaise).
If you cut the celery root into very fine julienne, it absorbs the dressing better and gives a texture that's easier to chew with a fork.
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