Celery Root Salad
You can never have too many hor d'oeuvre recipes, so give Celery Root Salad a try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1026 calories, 10g of protein, and 87g of fat each. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Head to the store and pick up mayonnaise, parsley, salt and pepper, and a few other things to make it today.
Instructions
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc
Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.
![A to Z Chardonnay]()
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.