Main Ingredients:

Tofu Mayonnaise
1/4 cup chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
1 tablespoon lemon juice
3 cups coarsely shredded celeriac
(about
1 pound root)
3 cups bite-size pieces Boston
lettuce (about
1 head)

Cooking Preparation of the Recipe:

Also known as celery root, celeriac is a variety of celery that produces a large root. It's the root that you peel and shred; a food processor can make shredding easier. The top of celeriac looks somewhat like parsley, and if you like, chop about 2 tablespoons of the tops and add to the salad. This is a good make-ahead recipe, and works well at a buffet.


Prepare Tofu Mayonnaise in large glass or plastic bowl; do not refrigerate. Stir broth, parsley, basil and lemon juice into mayonnaise. Stir in celeriac. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce. 6 servings

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