Radicchio and Celery Root Remoulade with Parsley and Walnuts


This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.


Serves 4


1/2 medium celery root, about 8 ounces, trimmed and peeled cut into matchsticks or grated on large holes of a box grater or in a food processor

1 small to medium head radicchio, cored and thinly sliced

1/2 cup parsley leaves

1/2 cup toasted walnuts, chopped (you can do this in a skillet over medium heat in about 6-8 minutes or in a 300 degree oven in 10)

¼ cup mayonnaise

¼ cup whole milk regular or Greek yogurt (or vegan alternative)

2 tablespoons lemon juice

2 teaspoons whole grain mustard

1 1/2 teaspoons classic Dijon-style mustard

A little white wine or cider vinegar

Salt and freshly ground pepper


Put the celery root, radicchio, parsley and walnuts in a large salad bowl.


Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning to taste.

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