Published March 1, 1999.
We wanted our celery root salad recipe to maintain the vegetable's pristine white appearance; its crunchy, coleslaw-like texture; and (most important) its refreshing herbal flavor, which combines the tastes of mint, anise, mild radish, and celery. For easy peeling, we removed the top and bottom from the celery root and then used a paring knife to remove the outer layer of flesh from top to bottom. For thin pieces of celery root that would still retain their crunch, we used the coarse side of a box grater or a food processor. We dressed the celery root with a vinaigrette finished with sour cream, which contributed a fuller, rounder, and creamier flavor to our celery root salad recipe.
Although not always available, fresh tarragon complements the flavor of celery root. If you can find it, stir in 2 teaspoons minced fresh tarragon along with the parsley. Add a teaspoon or so more oil to the dressed salad if it seems a bit dry.
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