CELERY ROOT SALAD with APPLE and PARSLEY

Celery Root Salad with Apple and Parsley

                                    (taken from Cook’s Illustrated, Mar/April 1999 p. 21)

Serves: 4-6 as side dish

Prep time: approx 20 minutes if using food processor

The beauty of this dish is its simplicity as well as the fact that you can substitute other fruits herbs or nuts to add a personal touch

CREAMY DIJON DRESSING- (make this first)

2  Tbs juice from 1 lemon (this is about ½ of an average to large size lemon)

1/12  Tbs Dijon mustard

1 tsp honey

½ tsp salt (optional)

3 Tbs neutral-flavored oil, such as canola or vegetable (olive works well too)

3 Tbs sour cream (or crème fraîche)

SALAD

1 medium celery root (13-14 ounces or size of large softball ) peeled and rinsed

½ medium tart apple, cored and peeled (any apple is fine)

2 scallions sliced thin (optional)

2 tsp minced fresh parsley leaves

2 tsp minced fresh tarragon leaves (optional).

 Make dressing first.

For the dressing:  in medium bowl, whisk together lemon juice, mustard honey and salt (if using).  Whisk in oil, add sour cream, whisk to thoroughly combine.   Set aside.

For the Salad:  If using food processor, cut celery root and apple into 1/12 inch pieces or so and grate with shredding disc.  (Alternatively, grate on coarse side of box grater).  You should have between 3-4 cups total.  Add immediately to prepared dressing, toss to coat.  If using scallions, stir in and add parsley and tarragon.  Refrigerate until chilled, about 30 minutes.  Can also be served at room temperature.

NOTES:  This is really tasty and would be wonderful with any roast or vegetable platter.  Great summertime dish as it has a fresh clean taste and unusual texture.  Also, it’s quite pretty.  It’s best eaten the same day , but can be perked up with more lemon and mustard. 

NOTES ON TRIMMING CELERIAC:  Celery root is always ugly and dirty, so cut about 1/3 to ½ inch off of the root end (the side with the mass of rootlets), and the top end.  Set the celery root on one end or the other, and, using a paring knife, cut the outer layer of flesh from top to bottom, rotating it as you go around the circumference.  There is no tidy way to do this so don’t worry about the waste!  Wash and dry before cutting into large pieces for the food processor.