Photo by  Ann Cutting.

Photo by Ann Cutting.

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.


  • 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



  • 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.