In the fall & winter, when you can buy locally grown celeriac (also known as celery root), is the time for this salad. Blanching the celeriac keep it from darkening. It need only be done for 10 seconds or so, as it still needs to be crisp.
Makes 6 – 8 Servings
1 large celeriac, peeled, julienned, blanched** & drained very well
3 large celery stalks, thinly sliced at an angle
2 apples, preferably with red skin, cored & cut into thin slices,
¼ lb. Vintage Gruyere cheese, julienned
2 Tbsp. finely chopped Italian (flat-leaf) parsley
¼ cup finely chopped chives or green onions
For the Dressing:
1 cup mayonnaise
1 Tbsp. coarse ground Dijon mustard
Juice of 1 lemon
Salt & freshly ground black pepper to taste
Garnish: 6 large butter lettuce leaves (red butter lettuce would look great) & 2 Tbsp. chopped celery leaves
Make the Salad:
Toss together the celeriac, celery, apple & Gruyere in a large bowl. In a medium sized bowl, combine the mayonnaise, mustard, lemon juice & salt & pepper. Add to the celeriac mixture & toss together until all ingredients are coated with the dressing. Stir in the parsley, chives or green onions & chill until ready to serve. Place a butter lettuce leaf on each plate; top with the celeriac salad & sprinkle each with the chopped celery leaves.
**To see how to blanch the celeriac, please go to Blanching Vegetables.