Saturday, November 29, 2014

Salad Duet: Celeriac-Apple Salad, Shaved Beet-Carrot-Radish Salad {Putting Down Roots}



As part of our soup and salad course, I created a duet of root-based salads. One featured celeriac, the other showcased a combination of beets, carrots, and radishes. And I put my brand-new mandolin to great use. I can't believe it's taken me this long to get one. It's outrageously easy.



Salad One: Celeriac-Apple Salad
A bright mustard vinaigrette is tossed with celery root and tart apples for a light salad with a delicious crunch.

Ingredients 
for the Mustard Vinaigrette

  • 2 t Dijon mustard
  • 2 T apple cider vinegar
  • 3 T olive oil
  • 2 T walnut oil (or you can use 5 T olive oil if you don't have any walnut oil)
  • freshly ground salt
  • freshly ground pepper

for the Salad

  • 1 medium celery root
  • 2 medium tart apples (I had some Granny Smiths from our High Ground Organics CSA)
  • 4 medium celery stalks
  • juice from 1 organic lemon
  • 1/2 C fresh herbs, finely chopped
  • 1/4 C toasted pecan pieces for garnish

Procedure
Whisk the mustard and vinegar together. Add the oil in a slow, steady stream, whisking constantly, until emulsified. Season with salt and pepper to taste. Set aside.

Peel and julienne the celery root and apples. Thinly slice the celery stalks. Toss all with lemon juice in a large mixing bowl and set aside.

Just before serving, toss the salad with vinaigrette and top with the toasted pecans  and an additional sprinkle of sea salt if desired before serving.


Salad Two: Shaved Beet-Carrot-Radish Salad
This  medley of paper-thin slices of raw beets, carrots and radishes are dressed with a light dressing and tons of herbs.

Ingredients
for the Dressing

  • 2 T light, fruity vinegar (I used a peach balsamic vinegar)
  • 5 T olive oil
  • 1 t ginger syrup
  • freshly ground salt
  • freshly ground pepper

for the Salad

  • 3 small golden beets, scrubbed and dried
  • 2 small red beets, scrubbed and dried
  • 2 Black Spanish radish, scrubbed and dried
  • 3 medium carrots (I used a mixture of orange and purple carrots), scrubbed and dried
  • 1/2 C fresh herbs, chopped

Procedure
Whisk the dressing ingredients together in a large bowl.

Thinly slice the beets, carrot, and radishes on a mandolin - or, if you're lucky enough to have one - ask your Kitchen Elf do it!



Just before serving, toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped herbs and season to taste with additional salt and freshly ground pepper, if desired.

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