Celeriac Salad With Mustard Dressing Recipes

CELERIAC SALAD

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.

CELERY ROOT SALAD (REMOULADE)

Steps:

• Gather the ingredients.
• Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
• In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
• Stir in the grated celery root to coat thoroughly.
• Serve immediately or chill in the refrigerator before serving.
• Enjoy.

CELERIAC SALAD WITH MUSTARD DRESSING

Steps:

• With a whisk, beat the oil into the mustard.
• Add mayonnaise and continue to beat, then add the sour cream or yogurt.
• Season to taste and add more mustard for a tangier taste.
• Thin dressing if desired with a little bit of cream.
• Mix with the celeriac.
• Marinate in the refrigerator for at least 2 hours before serving.
• This salad will keep for several days and get tender from sitting in the marinade.

QUICK CELERIAC REMOULADE

Steps:

• In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
• Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY

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.

CELERY ROOT, RADISH, AND WATERCRESS SALAD WITH MUSTARD SEED DRESSING

Steps:

• Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.
• Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.