Go Back
–+ servings

Celery Root Salad

5 from 4 votes
This Celery Root Salad is creamy, crisp, and hearty, with grated celeriac, tender chicken, mushrooms, ham, and fresh parsley tossed in a simple mayonnaise dressing. It’s an easy make-ahead salad that is best served chilled.
Servings: 4 servings
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
CHILLING TIME 2 hours
Total Time: 1 hour 40 minutes

Ingredients 

  • 7 oz. (200 g) celery root, peeled and coarsely grated
  • 1 lb. (450 g) mushrooms, chopped
  • 2 bay leaves
  • 10.5 oz. (300 g) ham, cut into bite-size pieces
  • 3 chicken thighs
  • 3 tbsp. mayonnaise
  • 2 tsp. salt divided
  • Black pepper to taste
  • 1 tbsp. fresh parsley finely chopped

Instructions

  • Add the chopped mushrooms to a saucepan with 1 teaspoon of salt and the bay leaves. Bring to a boil and cook for about 5 minutes, until tender. Drain well, discard the bay leaves, and let the mushrooms cool completely.
  • Peel the celery root and grate it using the large holes of a box grater. Place the grated celery root in a large mixing bowl.
  • Cut the ham into small, bite-size pieces and add it to the bowl.
  • Season the chicken thighs with some of the remaining salt and black pepper. Sear in a skillet over medium heat for about 8 to 10 minutes per side, until golden and fully cooked.
  • Let the chicken cool slightly, then cut it into bite-size pieces.
  • Add the chicken, cooled mushrooms, and chopped parsley to the bowl with the celery root and ham.
  • Add the mayonnaise and season with the remaining salt and black pepper to taste. Toss gently until everything is evenly coated.
  • Cover and refrigerate for at least 2 hours before serving.
  • Stir gently before serving and adjust the seasoning if needed.

Notes

  • Grate the celery root fairly coarse so it keeps its crisp texture after chilling.
  • Let the mushrooms and chicken cool before mixing them with the mayonnaise.
  • Chill the salad for at least 2 hours so the flavors have time to come together.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If the salad seems a little dry after chilling, stir in a small spoonful of mayonnaise before serving.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook