A seasonal cold salad is a refreshing addition to a winter meal. Enjoy this version of the classic Celeriac Remoulade along with all of the days steaming sides. Celeriac, a member of the celery family, has long been underestimated as a nutrition powerhouse. Celery, while full of water (and low in calories) and full of traditional nutrients, is also packed with phytochemicals (naturally occurring protectors in plants) such as phthalides and the flavonoids quercetin, apigenin and luteolin. Big words, big flavor!
Recipe courtesy of Chef Laura Pensiero, of Gigi Trattoria in Rhinebeck, N.Y., and author of Hudson Valley Mediterranean: The Gigi Good Food Cookbook.
1 1/2 pound celery root
1/3 cup walnut halves
1/2 cup good quality mayonnaise (*reduced fat mayonnaise can be substituted)
2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
2 Tbsp chopped Italian parsley
2 tablespoons finely minced shallot
2 tablespoons minced cornichon
1 tablespoon fresh chopped tarragon
1/2 green apple, peeled, cored, julienned
Salt and freshly ground pepper
1. Celery root is not only among the ugliest and most delicious vegetables. Its knobby crevassed exterior can present a challenge to peel. First cut off one side to create a stable flat working surface. A serrated knife now works well to get off all brown knobby parts. Once you have this yummy gnarly vegetable under control, use a sharp chefs knife to slice it into thin match sticks or grate it on the coarse side of a box grater. Set aside.
2. In a small skillet toast the walnut halves over medium heat, tossing or stirring here and there, until fragrant and slightly browned, about 3 to 5 minutes. Transfer to a bowl and set aside.
3. In a large mixing bowl, combine the mayonnaise, mustard, lemon juice, parsley, tarragon, shallot, and cornichon. Stir to combine. Fold in the celery root and apple and season with salt and pepper. Transfer to a serving bowl and top with toasted walnuts.
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