Lisa’s Celery Root/Celeriac Salad with Aioli

Serves 12

Quick Aioli

This version of Aioli tastes very, very good even though it does not begin with homemade mayonnaise.

Ingredients

• 1 cup Best Foods mayonnaise
• juice from one lemon
• 5 – 6 cloves of garlic, minced
• 3 Tbs. flat leaf parsley, minced
• Salt & pepper to taste

Method

• Mix all ingredients together and taste
• Add extra lemon juice or salt if needed.

The Salad

Ingredients and Method

• Prepare four large celery roots. Celery roots look awful until you cut off the tough, brown outer layer. This requires patience. Cut off or peel with a serrated vegetable peeler carefully until the white inner layer emerges. Cut the roots in small enough pieces to grate coarsely using a food processor.
• Immediately place celery root gratings into cold water with lemon juice to stop them from turning brown.
• Strain celery root & dry by squeezing in a towel. Place celery root in a large bowl. Add sufficient aioli to the celery root so that the salad is moist.
• Make at least 3 hours prior to serving to allow flavors to meld.
• Keep in refrigerator until ready to serve.