Monday, 4 August 2008

Danish Celeriac Salad

In our house, we say that everything is better with bacon, unless it's better with whipped cream. There are also a few select dishes, generally Danish, which are better with both. This, I think, could be one of those recipes. I keep picturing it with bacon bits... On a more healthy note, I think it would also be nice with a couple tablespoons of minced parsley or finely grated carrot for a little colour. On the other hand, the classic recipe is just fine too.

You may note that the dressing is easily scaled per cup of grated celeriac, although I suspect that much less than the 3 tablespoons called for would be very hard to beat stiff. I used light mayonnaise, pointless as that may have been, just because that's what was in my fridge.

3 to 4 servings
20 minutes prep time

Danish Celeriac Salad
3 tablespoons whipping cream
3 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
salt & pepper
3 cups grated celeriac
3 or 4 lettuce leaves (optional)

Peel and grate the celeriac. If it seems tough, you may wish to blanch it briefly by putting it in a colander and pouring boiling water over it. Drain well. If it is new and tender, which it should be at this time of year, it can be left raw.

Put the whipping cream in a small salad bowl, and beat it until stiff. Beat in the mayonnaise and the mustard briefly. Season with a little salt and pepper, then fold in the dry, grated celeriac. Serve chilled, over lettuce leaves if you like.

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