The fall and winter, when you can buy locally grown celeriac (also known as celery root), is the time for this salad. Have a bowl of acidulated water ready to place the julienned celeriac in once cut.
Makes 6 – 8 Servings
1 large celeriac, peeled, julienned
3 large celery stalks, thinly sliced at an angle
2 apples, preferably with red skin, cored & cut into thin slices,
¼ lb. Vintage Gruyere cheese, julienned
2 Tbsp. finely chopped Italian (flat-leaf) parsley
¼ cup finely chopped chives or green onions
For the Dressing:
1 cup mayonnaise
1 Tbsp. coarse ground Dijon mustard
Juice of 1 lemon
Salt & freshly ground black pepper to taste
Garnish: 6 large butter lettuce leaves (red butter lettuce would look great) & 2 Tbsp. chopped celery leaves
Make the Salad:
Toss together the celeriac, celery, apple & Gruyere in a large bowl. In a medium sized bowl, combine the mayonnaise, mustard, lemon juice & salt & pepper. Add to the celeriac mixture & toss together until all ingredients are coated with the dressing. Stir in the parsley, chives or green onions & chill until ready to serve. Place a butter lettuce leaf on each plate; top with the celeriac salad & sprinkle each with the chopped celery leaves.
