Skip to main content

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

By


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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more