Monday, October 5, 2009

RECIPE: Celery root salad with apple and parsley

From Perfect Vegetables

Serves 4 to 6 as a side dish


2 tablespoons lemon juice

1½ tablespoons Dijon mustard

1 teaspoon honey

½ teaspoon salt

3 tablespoons vegetable or olive oil

3 tablespoons sour cream

1 medium celery root, peeled and rinsed

½ medium apple, cored and peeled

2 medium scallions, sliced thin

2 teaspoons minced fresh parsley leaves

2 teaspoons minced fresh tarragon, if available

Salt and pepper to taste


1. Whisk the lemon juice, mustard, honey, and salt together in a bowl. Whisk in the oil in a slow, steady stream. Add the sour cream and whisk to combine. Set the dressing aside.

2. Cut the celery root and apple into 1½ inch pieces and grate on the coarse holes of a box grater, or use the shredding disk of a food processor. You should have about 3 cups total. Immediately add the grated celery root and apple to the prepared dressing to avoid discoloration. Toss to coat. Stir in the scallions, parsley, and tarragon (if using). Adjust the seasonings with salt and pepper to taste. Refrigerate until chilled, at least 30 minutes and up to several hours. Serve.

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