CELERIAC AND RED PEPPER SALAD
Provided by Marian Burros
Categories salads and dressings, side dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
- Wash, core and seed peppers and cut into very fine julienne strips.
- Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
- Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
- To serve, drain off excess dressing, if any. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 4 grams, TransFat 0 grams
CELERIAC SALAD
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
- Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.
CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours
Provided by Barney Desmazery
Categories Dinner, Starter
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
- Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.
Nutrition Facts : Calories 269 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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