Celeriac (Celery Root) Salad


  • 2 medium celeriacs
  • 2 tbs lemon juice
  • 4 hard cooked eggs
  • 4 scallions, chopped
  • 1 tbs fresh parsley, chopped
  • kosher salt and fresh cracked black pepper to taste
  • 5 tbs mayonnaise
  • pimento stuffed olives for garnish
  • paprika for garnish
Celeriac is a under used but absolutely delicious vegetable. It is crunchy and has a faint taste of celery.

  • Peel celery roots, cutting the root from the bottom and top.
  • Cut in roots in half.
  • Cook in boiling salted water with 1 tsp lemon juice until tender, about 20 to 30 minutes.
  • Drain and cut roots into cubes.
  • Place in a bowl with remaining lemon juice to retain color.
  • When roots are cool add 3 diced hard cooked eggs, scallions, parsley and mayonnaise.
  • Season with salt and pepper and gently mix ¬†well
  • Place salad in a serving bowl and garnish with slices of hard cooked eggs and olives.
  • Sprinkle with paprika.
  • Cover and chill for 1 hour.

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