I’m sure you’ve seen that weird, knobbly vegetable sitting near the long lengths of crisp green celery and thought ‘What do you even do with that?’ Well, it’s celeriac (if you didn’t already know) and you could try to make this salad?
This salad needs to be served cool, just like French Salad, but this one is a lot healthier. However, celeriac has the distinct taste of celery, so if you don’t like that taste, this is not the salad to try.
The toughest part of this recipe is peeling and cutting up this knobbly root vegetable. A 600 gram one took me about 40 minutes to peel and cut, so you can make it the night before serving to get it all done and cold.
Serve it with any baked meat.
~ 500 grams of celeriac, peeled
~ 50 grams of gherkins/pickles
~ 50 grams of capers in oil
~ One hot green or red chilli
~ One tablespoon of Italian parsley, finely chopped
~ One teaspoon of dill, finely chopped
~ 20 grams of mustard, mild or hot
~ Half a cup of mayonnaise
~ Salt and pepper, to taste
- Cut the peeled celeriac into 3mm wide strips, make them as long as a mouthful. Put the pieces into a saucepan with cold water making sure the water covers all the celeriac strips.
- Turn your stove to the highest setting, put the celeriac on and as soon as the water starts to boil, drain the celeriac and let it cool completely.
- Chop the gherkins, capers, and chilli finely and add to the parsley and dill. Add the mustard and mayo to this mixture and combine well. This will take on a thick, sauce-like consistency.
- Put the cooled celeriac in the bowl you’ll use to serve the salad and pour the dressing over. Add salt and pepper and toss to combine.
- Put the salad in the fridge, let it cool for atleast two hours or overnight. Serve cold.
Let me know if you tried this strange salad and what you thought
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)