CELERY ROOT SALAD

Cooked celery root in vinaigrette

This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast.

Ingredients

(Serves 6-8)

2 lb celery root (also called celeriac)
4 cups boiling salted water
6 Tbsp olive oil
3 Tbsp white wine vinegar
1 tsp salt
2 tsp sugar
1 1/4 tsp dry mustard
1/2 tsp black pepper, freshly ground
1 garlic clove, crushed
3/4 tsp dill weed, dried (use more if fresh)
1/3 cup scallions, minced
1/3 cup parsley, minced

Procedure

Peel the celery root and cut it into 1/2-inch cubes.
Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing.
Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.

Notes

Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw.

Rating

Difficulty: easy.
Time: 30 minutes preparation, 2 hours chilling.
Precision: approximate measurement OK.

Contributor

 
Jeff Lichtman 
Relational Technology, Inc., Alameda, California, USA 
{amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff

Recipe last modified: 6 Feb 87

Original header

Path: decwrl!recipes
From: jeff@rtech.uucp (Jeff Lichtman)
Newsgroups: alt.gourmand
Subject: RECIPE: Celery root salad
Message-ID: <10563@decwrl.DEC.COM>
Date: 27 Jun 87 05:16:27 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Relational Technology, Inc., Alameda, California, USA
Lines: 62
Approved: reid@decwrl.UUCP

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