Celery's downstairs cousin goes into crunchy winter salads.
To cook celery root for the following salads, peel 2 pounds of celery root and trim off top and irregular root end. Rinse and pat dry. Cut into about 1/8-inch julienne sticks or 1/2-inch cubes. In a 4- to 5-quart pan, bring 2 quarts water and 2 tablespoons lemon juice or white vinegar to boiling over high heat. Add celery root and boil, uncovered, until tender to bite, about 5 minutes for julienne pieces and 10 minutes for cubes. Drain; use warm or at room temperature. Celeriac Waldorf Cooked celery root (see preceding directions) Watercress mayonnaise (directions follow) Lemon juice Salt 3 medium-size red-skinned apples Walnut halves or pieces Watercress springs Lemon wedges
In a bowl, blend celery root with watercress mayonnaise. Add lemon juice and salt to taste. Cover and chill at least 1 hour or as long as 2 days.
Cut apples in half lengthwise; core, then slice into thin wedges and coat with lemon juice to prevent darkening. Arrange apple wedges on 6 salad plates. Mound celery root mixture equally on top of apples. Garnish each salad with walnuts, watercress sprigs, and lemon wedges. Makes 6 servings.
Watercress mayonnaise. In a blender, combine 1 egg, 1/4 cup lightly-packed watercress leaves, and 1 tablespoon each Dijon mustard and white wine vinegar; whirl until blended. With motor running, add 1 cup salad oil, in a thin stream at first, then faster as mayonnaise thickens. Celery Root and Cranberry Salad Cooked celery root (see preceding directions) Cranberry vinaigrette (recipe follows) 1 large red onion, peeled 1/4 cup finely chopped cranberries Washed and crisped green leaves, such as arugula, dandelion greens, or hearts of romaine Hot buttered rye or whole-wheat triangles
In a bowl, mix celery root and vinaigrette. Cut onion in half lengthwise from stem to root. Pull off the 3 outer layers of each half to make 6 onion cups; use or put in a plastic bag and chill as long as 2 days. Finely chop remaining onion and add to celery root along with the cranberries; mix gently. Cover and chill at least 1 hour or as long as 2 days.
To serve, set an onion shell on each of 6 salad plates. Spoon salad into shells, allowing some of the salad to spill out onto plate. Garnish with green leaves. Accompany the salad with hot buttered toast triangles. Makes 6 servings.
Cranberry vinaigrette. In a blender, smoothly puree 1/2 cup salad oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon Mustard, 1 tablespoon sugar, and 1/3 cup fresh or frozen cranberries. Celery Root, Celery, and Parsley Salad Cooked celery root (see preceding directions) 1-1/2 cups thin diagonally cut celery slices Parsley dressing (recipe follows) 1-1/2 to 2 cups minced parsley Parsley sprigs and lime wedges
In a bowl, mix celery root, celery slices, and parsley dressing. Cover and chill at least 1 hour or as long as 2 days. Mound salad equally on 6 salad plates; sprinkle 1/4 to 1/3 cup of the minced parsley around each salad. Garnish with parsley sprigs and lime. Serves 6.
Parsley dressing. Stir together 1/2 cup each mayonnaise, sour cream (or unflavored yogurt), and minced parsley; 1/3 cup minced shallots; and 3 tablespoons white wine vinegar. Add salt to taste.
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|Date:||Feb 1, 1985|
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