Salads always are part of my meals these days because I can’t pick from much else and still maintain a low-salt, low-fat, low-sugar eating routine. So I’m always looking for new takes on salad.
I came across these in the Boston Globe recently and love the simplicity of them. The recipe states:
“Begin with a generous bowl of vinaigrette whisked with plenty of vinegar, lemon juice, and Dijon mustard (try ¼ cup of vinegar and lemon juice with a big spoonful of mustard, salt, pepper, and ⅓ cup olive oil). Toss grated raw carrots with some dressing. Blanch celery root matchsticks for 1 minute, drain, and toss with a little of the vinaigrette mixed into an equal part of mayo (this is now celeri remoulade). Slice the cabbage as thinly as possible and add dressing. Line the trio on salad plates and add a sprinkle of parsley.”
I don’t think I’ve ever eaten celery root, but plan to try it after reading this.