Creamy Celery Root Salad
Recipe: #9372
May 01, 2013
"A great summer salad - light and refreshing. The original recipe came from a Cooking Light magazine; I adjusted it slightly. The frisee does wilt easily, since it is a very delicate green; so, I suggest that adding the frisee should be done right before serving."
Original is 7 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (236.6 g)
- Calories 184.7
- Total Fat - 12 g
- Saturated Fat - 2.7 g
- Cholesterol - 9.2 mg
- Sodium - 1242.7 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 0.5 g
- Sugars - 15.6 g
- Protein - 1.4 g
- Calcium - 19.2 mg
- Iron - 0.5 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Celery Root ... I like to use the food processor or mandolin for this; but, it isn't necessary - you can easily cut them into match sticks by hand if you want. Add them to a bowl of ice water, juice of 1 lemon, and 1 tablespoon of salt. Let them soak 10-15 minutes; then, drain, and transfer to a plate lined with a paper towel to dry. Just like artichokes and potatoes ... the celery root will brown easily; and, soaking them in lemon water will prevent this.
Step 2
Dressing ... In a large bowl; add the juice of the other lemon, Dijon mustard, vinegar, celery seed,salt, pepper, and mix to combine. Slowly whisk in the olive oil; and then the heavy cream. Taste to see if any additional salt and pepper is necessary.
Step 3
Salad ... Add the celery root (which has been dried), radicchio, and onion to the dressing, and toss to combine. Cover and refrigerate 15-30 minutes before serving.
Step 4
Serve and ENJOY! ... Add the frisee to the salad right before serving, and lightly toss; season again, if needed. Great for a potluck, BBQ, picnic, etc. Perfect summer food!
Tips
No special items needed.
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