Skip to main content

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.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur