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.
- 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,
- 1 garlic clove,
- 3/4 tsp dill weed,
dried (use more if fresh)
- 1/3 cup scallions,
- 1/3 cup parsley,
Peel the celery root and cut it into
Add the cubed celery root to the boiling salted water and cook
until tender, about 15 minutes.
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.
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.
30 minutes preparation, 2 hours chilling.
approximate measurement OK.
Relational Technology, Inc., Alameda, California, USA
Recipe last modified: 6 Feb 87
From: firstname.lastname@example.org (Jeff Lichtman)
Subject: RECIPE: Celery root salad
Date: 27 Jun 87 05:16:27 GMT
Organization: Relational Technology, Inc., Alameda, California, USA
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