Celery Root Salad With Mustard Vinaigrette
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Ground pepper||To Taste|
|Granny smith apples||1 1⁄2 Pound, peeled, cored, and cut into 1/4-by-1/2 (3 Crisp Pieces)|
|Celery root||2 Pound, peeled with a sharp paring knife and cut into 1/4-by-1/4-by-2-inch matchsticks (1 Large Sized)|
|Red onion||1 Small, cut into wedges|
|Minced parsley||2⁄3 Cup (10.67 tbs)|
TO MAKE THE DRESSING In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, mustard, salt, sugar, and a few grinds of pepper to taste.
Cover tightly and shake vigorously to blend.
Taste and adjust the seasonings.
In a large mixing bowl, combine the apples, celery root, and onion.
Pour the dressing over all and toss to mix well.
Add the parsley and toss again.
Taste and add more pepper if desired.
Cover and refrigerate.
Bring to room temperature 1 hour before serving.