Monday, 30 March 2009

German Celariac Salad

It's hard to give quantities for this; use whatever size piece of celeriac you think will be eaten. If you need more dressing, just make a little more... it couldn't be easier.

This recipe was adapted out of a favourite book - Heirloom Vegetable Gardening, by William Woys Weaver. Unlike other celeriac salads I have made, this one requires cooking, which allows it to soak up the dressing. The result is very simple but flavourful.

30 minutes - 10 minutes prep time

German Celeriac Salad
celeriac, peeled and cut into 1/2" or 3/4" thick pieces
hydroponic leaf lettuce

2 tablespoons sunflower seed oil
2 tablespoons apple cider vinegar
1/4 teaspoon salt
black pepper
1/4 teaspoon finely minced fresh or dry thyme

Prepare the celeriac, and put it in a pot with water to just cover. Bring to a boil and boil gently until tender, about 10 minutes, but it will depend on the size of your pieces. Keep them 1/2" to 3/4" thick though, so that they will cook on the inside before the outsides start falling apart. Rinse well in cold water and let drain. Cool enough to handle.

Whisk together the oil, vinegar, salt, pepper and thyme.

Cut the cooled celeriac into as thin strips as you can do. Toss them with the dressing, and let them sit for 5 or 10 minutes. Arrange them over the lettuce to serve.

Last year at this time I made Sour Cherry Crisp.

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