Celeriac Salad Recipes

Steps:

• Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
• Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

Steps:

• Place celery root& cucumbers in a salad bowl.
• Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
• Chill well.
• Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.

Steps:

• In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
• Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.

Steps:

• All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
• All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as

Steps:

• With a whisk, beat the oil into the mustard.
• Add mayonnaise and continue to beat, then add the sour cream or yogurt.
• Season to taste and add more mustard for a tangier taste.
• Thin dressing if desired with a little bit of cream.
• Mix with the celeriac.
• Marinate in the refrigerator for at least 2 hours before serving.
• This salad will keep for several days and get tender from sitting in the marinade.