Saturday, July 22, 2017
Celery Root and Celery Leaf Salad
Deb Lindsey for The Washington Post
DEC 31, 2014
This is a beautiful, unusual-looking salad that earns big points for treating raw celeriac (celery root) as a star ingredient.
It's best to use a mandoline for this recipe.
Make Ahead: The shaved celery root, without the walnuts, can be dressed and refrigerated up to 4 hours in advance; bring to room temperature before serving.
Tested size: 6-8 servings
FOR THE VINAIGRETTE
Peel of 2 preserved Meyer lemons or regular preserved lemons, homemade or store-bought, cut into julienne (very thin strips)
Scant 1 cup crème fraîche
2 tablespoons fresh lemon juice
1 teaspoon minced shallot
1 tablespoon plus 1 teaspoon poppy seeds
1 cup extra-virgin olive oil
FOR THE SALAD
3 baseball-size celeriac, peeled (about 2 1/2 pounds total)
1 cup/100g walnut halves, toasted (see NOTE)
1 cup picked celery leaves (from the heart of 1 bunch celery)
2 teaspoons poppy seeds
3/4 cup fresh pomegranate seeds (arils)
Extra-virgin olive oil
Flaked sea salt, such as Maldon
Quick Preserved Lemons
For the vinaigrette: Combine the preserved lemon peel, crème fraîche, lemon juice, shallot and poppy seeds in a food processor; pulse until the solids are finely chopped. With the motor running, gradually add the oil to form a creamy emulsion. Season lightly with salt. Transfer the dressing to a large bowl.
For the salad: Use a mandoline or sharp knife to shave the celeriac into wide, 1/8-inch-thick slices, adding them to the bowl of vinaigrette as you work, and coating them so they don’t turn brown. Stir in about three-quarters of the walnuts, crushing some of them with your fingers as you work.
Transfer the mixture to a large platter. Garnish with the remaining walnuts, celery leaves, poppy seeds and pomegranate seeds. Serve at room temperature, drizzled with oil and garnished with the flaked salt.
NOTE: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to prevent scorching.
Adapted from "A Boat, a Whale & a Walrus: Menus and Stories," by Renee Erickson with Jess Thomson (Sasquatch Books, 2014).
Tested by Sandhya Babu.