START TO FINISH: 20 minutes
SERVINGS: 4
Céléri rémoulade is a classic French slaw-like salad made with celery root and mayonnaise. We built on that and turned it into this bright, fresh chicken salad. The celery root is prepared two ways: Half is cut into matchsticks, half is shredded on the large holes of a box grater. The combination heightens the salad’s textural and visual appeal. You could poach and shred chicken breasts for this recipe, or you can simply shred the meat of a store-bought rotisserie chicken. Serve the salad on a bed of arugula.
Don’t peel the apple; the skin adds a touch of color. Also, don’t use a sweet apple; the tartness of a Granny Smith perks up the other flavors.
½ cup mayonnaise
¼ cup whole-grain mustard
¼ cup drained capers, roughly chopped, plus 1 tablespoon caper brine
2 tablespoons lemon juice
Kosher salt and ground black pepper
3 cups shredded cooked chicken
5 ounces peeled celery root, half cut into 1-inch matchsticks, half shredded on the large holes of a box grater
1 Granny Smith apple, cored and cut into 1-inch-long matchsticks
1 small fennel bulb, trimmed, halved, cored and thinly sliced
½ cup packed fresh flat-leaf parsley, roughly chopped
¾ cup walnuts or hazelnuts, toasted and chopped
In a large bowl, stir together the mayonnaise, mustard, capers and brine, lemon juice and ½ teaspoon pepper. Add the chicken, all of the celery root, apple, fennel, parsley and nuts. Fold with a rubber spatula until well combined. Taste and season with salt and pepper.