"I love to make this nutty salad when I find celery roots which are firm and have the green leafy tops on them. You need to own a mandoline with a fine julienne blade or this salad will not have the correct texture. Adding the leaves, nuts, and cilantro is my touch."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Cut the root in half. If it is brown on the inside, the root is no good. If it is white, take a root half and slice it on the fine (1/8th) julienne blade of a mandoline or a food processor (the 1/4" julienne blade is way too thick).