Dish of Celery Root Salad
Click to Enlarge

Celery Root Salad
Germany
  -   Sellerisalat
Makes
Effort:
Sched:
DoAhead:  
8 sal  
**
45 min  
Best
Salads of cooked celery root are very popular in Germany and Poland. They are moderately sweet, nutritious and very tasty. This is an excellent salad for serving at a buffet and has been well liked by my guests.



3
5
1/4
----
1/3
2
1/4
1/2
1/4
----
#
oz
c
---
c
t
c
t
t
---
Celery Roots (1)
Red Onion
Parsley, flat leaf
-- Dressing
Wine Vinegar, white  
German Mustard
Oil (2)
Salt
Pepper
----------
  1. Boil CELERY ROOTS just until done through. Take care because this can happen more suddenly than you might think and you must not overcook. Determine doneness by running a sharp skewer through the center - it should not encounter a hard spot. Chill quickly in cold water.
  2. Peel Celery Roots and cut into 1/8 inch slices, then cut the slices into narrow juliennes. Place in a non-reactive mixing bowl.
  3. Slice ONION in quarters lengthwise and slice thin crosswise.
  4. Chop PARSLEY medium - measure is lightly packed.
  5. Mix together all Dressing items, then mix All Items together, tumbling gently by hand. Let the flavors blend for an hour or more, tumbling gently a couple of times.
  6. Serve cold, at room temperature, or warm.
NOTES:
  1. Celery Root:   (Celeriac) These knobby lumps are becoming quite common in produce markets and even in supermarkets. Select roots that are of medium size and have many leaf stems sprouting from them - large roots or those with a single thick stem tend to be very fibrous. For details see our Celery Root page.
  2. Oil:   Any good salad grade oil will work fine, but I favor olive oil, virgin if it's not too intense, otherwise pure.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
egv_celyr1* 100204 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.