Raw Celeriac Ribbon Salad with Grainy Mustard & Tarragon Vinaigrette
Prep time: 
Total time: 
Serves: 4
  • 1 small Celery Root (or part of a bigger one), peeled with a knife and then sliced into ribbons using a peeler
  • 5 Celery ribs, thinly sliced on a bias (include the leaves!)
  • 4 Tbsp Tarragon leaves (or parsley or chervil)
  • 1 bunch of Radishes (8-12), thinly sliced
  • 1 small Shallot, finely diced
  • 2 tsp Grainy Mustard
  • Zest of one Lemon
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Raw Apple Cider Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea(weed) Salt, to taste
For the Salad:
  1. Toss all ingredients together with the dressing and adjust seasoning (salt) OR toss the celery root with the dressing and refrigerate for several hours to soften it before adding the rest of the ingredients and serving.
  2. This tastes good on day 2 and 3 too!
For the dressing:
  1. Whisk together ingredients and toss with salad (or keep covered in your fridge for up to a week).
  2. This dressing tastes great on any kind of leafy salad too.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/salad/raw-celery-root-ribbon-salad-with-tarragon-grainy-mustard-vinaigrette/