This is a simple recipe combining young mixed lettuces, some nuts, and the Basic Celeriac Salad. The dressing is the one made for the celeriac. This is one of those things that take only moments to throw together provided you have this stuff on hand. I like to wash and dry my lettuces when I get them, then store them in a box lined with towels in the refrigerator, so I have them ready to go at a moments notice. As long as they are well dried they will keep perfectly well for at least a week. Just be sure to cover them up and close the box tightly. The celeriac stores well once made also.
INGREDIENTS:
4-6 cups mixed baby lettuces (How big of a salad do you want?), washed and dried2-3 cups of Basic Celery Root Salad (See recipe)
½ cup Basic Celery Root Dressing (See above recipe)
½ to 1 cup chopped roasted almonds or toasted pinenuts
Pepper to taste
1 small pinch of Maldon salt (or other large grain salt) per salad
METHOD:
Put the celery root in a large non-reactive bowl, and gently spread it out with the hands. Drizzle in half the dressing. Add the lettuces, and with your hands, gently turn over all the ingredients to mix them thoroughly without damaging the leaves. The idea is to get dressing on all the lettuce without weighing the leaves down too much. Season with pepper and toss to mix. Divide the salad amongst four bowls. Sprinkle each salad with nuts, then with a pinch of salt. Serve right away.
Chef’s Notes and Tips:
Although simple, this salad is satisfying. The clean flavors make it a nice foil for fattier foods such as roast meats or dishes with cream and/or cheese such as gratins.
If you wanted to make it more substantial, you could add in some Chantenay carrots, peeling them and then cutting them the same as the celeriac. Avocado would be a nice touch as well. Simply cut an avocado into ½ inch cubes and sprinkle on with the nuts. You could also grate some hard cheese over the salad, something like asiago or Romano.
Serves: 4
Source: Chef Andrew Cohen
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