Tuesday, February 26, 2013

Root and Stem Salad

One of the changes I have (unfortunately, very slowly) been trying to implement for our Sunday dinners is more vegetables. I have always respected vegetables, believed in vegetables and wanted to eat more vegetables. Simply stated however, I have failed.....

But as I look back there have been some delicious successes along the way and this salad is one of them. Probably because it is so simple. Simple to prepare, simple in the list of ingredients and very simple to enjoy! I found this on tasting spoons, Carolyn has a detailed eye for finding wonderful and different recipes among different cooking classes, cookbooks and publications.I often times look to her for inspiration for our Sunday dinners.


Root and Stem Salad
adapted from: tasting spoons
serves 8-10

Note:  While the original recipe calls for a small shallot, we did not use one and loved this salad. 

1 - 1 pound celery root
10 ribs of celery
1 small bunch flat leaf parsley
1 small shallot, minced
1 lemon
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desire
sea salt and fresh black pepper to taste

Peel and cut celery root into match stick sized pieces, you may also grate using the large side of a box grater. Wash, dry and thinly slice the ribs of celery on a sharp diagonal. Remove the leaves only from the parsley, you will want at to fill a 1/2 cup measure, more is fine. Combine all ingredients in a large bowl.

In a small bowl, combine the juice of 1 lemon, olive oil and prepared horseradish to taste. Start with 1 teaspoon for flavor but not too much heat, adding more for your personal preference.  Salt and pepper to taste.

Pour over vegetables, toss to mix well.

Serve and enjoy!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!



4 comments:

Holly said...

I'm not a an of raw celery. I don't mind it cooked in soup but have never gotten use to the taste of it raw (maybe if its covered with peanut butter). I am a salad lover though and make at least two or three a week. Have a great day!

Holly said...

I'm not a an of raw celery. I don't mind it cooked in soup but have never gotten use to the taste of it raw (maybe if its covered with peanut butter). I am a salad lover though and make at least two or three a week. Have a great day!

Holly said...

Oops, thought it didn't go through. Or maybe my comment was soooo important that it needing repeating.

Sage Trifle said...

My husband would be a happy man if I made this for him. He loves celery! The horseradish seems like an odd ingredient here, but we like it, so sure why not? You post some very interesting recipes I would never think of -- THANKS!