Celery Root Salad with Apple, Caraway, and Horseradish

Name: Celery Root Salad with Apple, Caraway, and Horseradish
Yield: Seves 4 to 6 as a side dish
Ingredients: 2 tablespoons, lemon juice; 1 1/2 tablespoons, Dijon mustard; 1 teaspoon, honey; 1/2 teaspoon, table salt; 3 tablespoons, vegetable oil, or canola; 3 tablespoons, sour cream; 1 , medium celery root (13 - 14 ounces), peeled and rinsed; 1/2 , medium tart apple, cored and peeled; 2 , scallions, sliced thin; 2 teaspoons, minced fresh parsley leaves; 2 teaspoons, minced fresh tarragon leaves (optional); 1/2 teaspoon, caraway seeds; 1 1/2 teaspoons, prepared horseradish

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Appears in Cook's Illustrated March/April 1999

We discover how to avoid the twin problems of these salads--blandness and a dressing that overpowers the celery root--and also figure out the best way to grate this vegetable.

SERVESSeves 4 to 6 as a side dish

WHY THIS RECIPE WORKS

We wanted our celery root salad recipe to maintain the vegetable's pristine white appearance; its crunchy, coleslaw-like texture; and (most important) its refreshing herbal flavor, which combines the tastes of mint, anise, mild radish, and ...

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