Thursday, November 4, 2010

A brilliant way to use celery root:
In a salad, with apples!

Celery root – you may have seen this brown, round wizened vegetable in your local supermarket, particularly this time of year.
   You may have asked yourself: What is it?
   Also known as celeriac, celery root is a type of celery, but it looks far more like a root vegetable such as a turnip than long green sticks.
   You may also have asked yourself: What the heck to I do with it?
   Well, I’ve got a dandy recipe that uses celery root, one that will make you wonder why you never tried it before.
   It’s Celery Root and Apple Salad with Hazelnut Vinaigrette (click for the recipe), a recipe from Bon Appetit magazine developed by columnist Molly Wizenberg, the writer of the world’s top food blog, Orangette.
   The salad is crisp and fresh, with a lovely light vinaigrette highlighted by Dijon mustard.
   We substituted walnut oil for the hazelnut oil (this stuff is hard to find!) and the salad tasted delicious. We used a Granny Smith apple in place of the called-for Gala.
   However, don’t substitute plain celery if you can’t find celery root – you won’t get the same results! Swipe some celery root when you see it and then try this recipe.
   It’s easy to make.
   A vinaigrette is made by combining Dijon mustard, white wine vinegar, lemon juice, salt, pressed garlic, hazelnut or walnut oil and olive oil.
   A celery root, fennel bulb and apple are cut into strips and combined, then tossed with the vinaigrette.
   The salad is served with Parmesan cheese shavings on top.

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