Dish of Celery Root Salad
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Celery Root Salad


Germany   -   Sellerisalat
Serves:
Effort:
Sched:
DoAhead:  		 8 salad
**
2 hrs
Best		 Salads of cooked celery root are very popular in Germany and Poland. They are moderately sweet, nutritious and very tasty - an excellent salad for buffet.

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
----------
Make:   -   (2 hrs - 45 min work)
  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
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