Ingredients:
1/3 cup mustard vinaigrette (recipe follows)
1 celery root (celeriac), peeled, and sliced into 1/8-inch rounds
1 large apple, quartered and cored, and sliced into slivers
Directions:
- Make the vinaigrette.
- Stack the slices of celery root and cut them into long, thin julienne strips.
- Drop the celery root into a large pot of boiling water for 1 minute (don’t wait for the boil to return or it will be overcooked).
- Drain the strips, rinse with cold water and pat dry. Toss with the apple and vinaigrette until well coated. Serve mounded on a salad platter.
Serves 4-6
Mustard Vinaigrette
Ingredients:
2 tablespoons red wine vinegar, sherry vinegar, or lemon juice
2 shallots, finely diced
1 garlic clove, minced
sea salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons crème fraiche or sour cream or plain yogurt
1/3 cup olive oil
2 tablespoons snipped chives or green from scallions
1 tablespoon chopped parsley
3 tablespoons capers, rinsed
Directions:
1. Combine vinegar, shallots, garlic, and ¼ teaspoon salt in a small bowl. Let stand for 15 minutes then vigorously whisk in the mustard, crème fraiche, and oil until thick and smooth. Grind in a little pepper then stir in the herbs and capers. Taste and adjust seasonings if needed.