This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is a French bistro classic and also something you’ll always find in my fridge when I am in France. It’s a simple salad of grated celery root (celeriac) in a dressing that’s just mayonnaise, crème fraîche (I actually used plain Greek yohgurt here and it worked well), two types of mustard and a squeeze of lemon juice. It’s so simple but so good. I teach a version of this salad in many of my French cooking classes and people are always amazed at how the simple dressing really elevates the celery root (which has got to be one of the ugliest vegetables out there!). Many people have never tried cooking with it (it *is* a little scary-looking!) and are thrilled to find out how versatile it is. And yes, there’s a version coming in my book 😉
(note that the recipe calls for parsley – I had chives I needed to rescue before it starts freezing so that’s what we used!)
Get the recipe for David Lebovitz’s celery root salad on p 105 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.