An old favorite, I make this cooling salad from celery root and tarragon whenever I can find a knarly celery root ball or two. It makes a nice side to grilled meats, a component in a summer salad, or even a topping for a roast pork or beef sandwich.
1 celery root ball
3 T mayonnaise or non-fat yogurt
1 T lemon juice
3 T tarragon, minced
salt, hot sauce to taste
Peel the root ball and cut the celeriac in julienne strips. Blanche for 60 seconds in a large pot of rapidly boiling salted water, then shock in ice water. Drain, shake excess water from the strips and mix with the mayonnaise or yogurt, lemon juice and tarragon. Season to taste.
If possible, make this 6 - 24 hours before serving, to allow flavors to develop.
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