I sat down yesterday to write this post (on time!) and made a big mistake. I saw that my computer had updates, so I decided to update and restart my computer. Little did I know it was a big update and I spent my whole window of “computer time” updating! So, here I am writing my post a day late.
The Cook the Book Fridays recipe of the week was (thankfully!) an easy one: Celery Root Salad with Mustard Sauce. This is one of those recipes that I would have skipped over if not for Cook the Book Fridays. It’s hard to get excited about something called “celery root salad”.
Well, thank goodness for Cook the Book Fridays! Otherwise I would have never known that celery root salad would be so easy and delicious. The mustard dressing was flavorful, but not overpowering. The celery root provided crunch and a fresh flavor. This is a great salad to make in the winter when fresh vegetables are not looking so fresh, but it would also be good in the summer as a sort of slaw replacement.
If you own My Paris Kitchen by David Lebovitz, don’t skip over this recipe like I almost did. If you don’t own it yet, get it added it to your Christmas wish list!
From Scratch 
I am alway happy when I check out the CTBF website especially when I see someone has added a blog. Your celery root salad looks wonderful and I hope you enjoyed it as much as I did. Next time I plan on shredding the root to see if that is easier and more like a coleslaw.
I shredded mine very coarsely and liked it that way.
This was good, and I will certainly grate it coarsely the next time I use it in a raw salad.
I love the way you prepped the celery root – so pretty!