This week’s selection from David Lebovitz’ cookbook “My Paris Kitchen” is a delicious celery root salad.
The dressing for this salad consists of homemade mayonnaise and crème fraîche, grainy mustard and a bit of Dijon mustard, as well as freshly squeezed lemon juice.
This is a typical French salad served in many bistros throughout Paris. .
It is quite simple to make, the hardest part is cleaning the ugly celery root and slicing it into match stick sizes.
Since I did not have any taste testers around this week I only prepared a small amount of the salad and decided to try roasting the rest of the celery root. I cut the root into small squares and coated them with olive oil, salt and pepper and a dash of ground thyme. 450 degrees for about 30 minutes until tender. So delicious.