CELERY-SALAD() - CELERY ROOT SALAD

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)

1 kg (2 lb)

celery root (also called celeriac)

1 liter (4 cups)

boiling salted water

1 dl (6 Tbsp)

olive oil

5 cl (3 Tbsp)

white wine vinegar

5 ml (1 tsp)

salt

10 ml (2 tsp)

sugar

6 ml (1¼ tsp)

dry mustard

2.5 ml (½ tsp)

black pepper, freshly ground

(1)

garlic clove, crushed

4 ml (¾ tsp)

dill weed, dried (use more if fresh)

15 g (1/3 cup)

scallions, minced

15 g (1/3 cup)

parsley, minced

PROCEDURE

(1)

Peel the celery root and cut it into 1-cm cubes.

(2)

Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain.

(3)

Combine the rest of the ingredients and whisk or shake to make a dressing.

(4)

Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.

NOTES

RATING