This is a basic celery root salad I use for many things. I combine it with young lettuces, or with sharper greens such as rocket and pepper cress, and it is great with microgreens added in. It makes a nice accompaniment to roast chicken or a foil for firmer fish such as halibut, tuna, salmon, or swordfish. I also like it as part of a hearty “salad” made of grains like wheat berries tossed with mizuna, rocket, frisee, and nuts. This is one of those dishes where I prefer my Ben-Riner slicer (use the medium comb), but a food processor with a medium grater plate or a box grater (use the large holes) will work also.
INGREDIENTS:
1 medium to large Celery Root, peeled and julienned on the medium blade of a mandolin
Dressing:
2 tablespoons fresh squeezed lemon juice
2 tablespoons rice vinegar
1 shallot, minced finely
Salt and pepper to taste
1 teaspoon minced thyme
12 tablespoons (6 ounces) olive oil
METHOD:
Make the dressing: Put the shallot, salt and pepper, and thyme into a largish non-reactive bowl, and add in the lemon juice and vinegar. Allow to steep for 10 minutes. Drizzle in the oil slowly, whisking vigorously all the time until you have a nicely emulsified dressing. Taste for balance and make any needed adjustments. If you are not sure, dip some of the celeriac into the dressing and taste it that way. Pour a small amount of dressing into a non-reactive bowl and add the celeriac. Toss to coat well and allow celeriac to marinate at room temperature for a ½ hour. Taste for seasoning.
The salad can now be used or stored in the refrigerator at this point. If storing, add a little extra dressing to ensure the celeriac is well coated. Reserve the rest of the dressing. It will keep in the refrigerator for a couple days before losing texture and flavor. When using after it has been store a while, shake off the dressing from the container along with any liquid that may have accumulated and dress with fresh vinaigrette for best flavor.
Chef’s Notes and Tips:
This is a basic salad and can be varied in many ways. It also serves in roles other than that of “salad”. I use it on sandwiches such as pastrami or cheese, and it is really good if you use a strong horseradish Think “cole slaw” and “Rueben”. I like it with du Puy lentils and sausage also. The dressing can be enriched with sour cream, yogurt, or cream if you wish also. This brings it close to the traditional French bistro dish Celeri Remoulade. If you wanted more color and a little sweetness, you could add some larger Chantenay carrots into the mix, giving them the same treatment as the celeriac and adding them in with it.
Serves:4
Source:Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
