Best Celeriac Salad Recipes

CELERIAC SALAD

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.

CELERIAC SALAD (CELERY ROOT)

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.

CHEESE SOUFFLE WITH CELERIAC, APPLE WALNUT SALAD

Steps:

• Preheat the oven to 375 degrees F.
• To make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.
• In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
• To prepare the salad, mix all of the ingredients together.
• To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.

CELERIAC SALAD WITH MUSTARD DRESSING

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.

CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY

Steps:

• To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
• Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.

GRAVADLAX WITH CELERIAC & FENNEL SALAD

Steps:

• Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning - it should be sweet-sour.
• Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
• Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways - the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
• Cut the onion as finely as possible (it's best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there's no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
• Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.

KING CRAB WITH CELERIAC, APPLE, AND BEET SALAD

Steps:

• Place beets in a medium saucepan. Add enough water to cover and a generous amount of salt. Bring to a boil over high heat and cook until beets are tender and easily pieced with the tip of a paring knife, about 1 hour. Drain and rinse beets under cold water; peel and pat dry. Cut beets in half lengthwise and thinly slice on a mandoline.
• Place a 9-by-6-inch piece of parchment paper on your work surface, with short ends parallel to edge of work surface. Starting at the top of the parchment paper, lay slices of yellow beets across the top of the parchment, slightly overlapping one another, and extending over the top and sides of the parchment. Using the red beets, place a second row of beets, slightly overlapping each other, so that they overlap the layer of yellow beets by half, and extend over the sides of the parchment. Continue layering process, alternating yellow and purple beets, until parchment is covered with beets. You may not need to use all the beets. Trim beets to size of parchment paper.
• Cover beets with an 11-by-8-inch sheet of parchment paper and carefully invert beets onto second piece of parchment. Remove first piece of parchment and discard. Using a very sharp knife, cut layered beets lengthwise on parchment into 4 equal strips; set aside.
• Place orange peel and juice in a small saucepan over medium heat. Cook until juice is reduced to about 2 tablespoons. Transfer orange mixture to a medium bowl and whisk in olive oil, lemon juice, and mustard; season with salt and pepper. Set vinaigrette aside.
• Place celeriac and apples in a medium bowl; drizzle over 3 tablespoons of vinaigrette and season with salt. Toss until well combined.
• Carefully invert one of the strips of beets onto each of 4 serving plates; peel off parchment and discard. Divide celeriac mixture between the 4 plates. Top each with 3 1/2 ounces crab meat. Garnish with mache and orange peel; drizzle with remaining vinaigrette. Serve immediately.

CELERIAC AND APPLE SALAD

Steps:

• Thickly peel the celery root as you would an orange, then cut into1 cm thick disks and cut again into matchstick sized pieces. Place the celery root in a bowl of acidulated water (water with orange juice added) to prevent browning while preparing the remaining ingredients. Once all of the dressing has been prepared, strain the celery root matchsticks and toss into large bowl. Add the apple and carrot strips and mix together. Pour dressing on salad just before serving and garnish with chopped hazelnuts. For the vinaigrette, blend the Dijon, red wine vinegar, chopped garlic, and chopped shallots. Add hazelnut oil until thick. Pour into a bowl and stir in some chopped parsley and chives.

CELERIAC AND CELERY SALAD

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

CELERIAC SALAD

Steps:

• peal celeriac and shred in cuisinart finely chop gerkins and capers - (not mush) in cuisinart and thoroughly stir through shredded celeriac siry in mayonaise,then oil and vinegar.Cover in refrigerator for 24 - 48 hours stiring twice at least twice a day. Serving 1.on a lettuce leaf 2.on a lettuce leaf with thinly sliced hard boiled egg 3.on a lettuce leaf with hearts of palm wrapped in smoked salmon serve with ice cold aquavit

BEETROOT, LENTIL, CELERIAC & HAZELNUT SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Scrub the beets but don't peel them. Put them in a roasting tin lined with plenty of foil, drizzle with olive oil and season. Pull the foil around them to make a kind of tent (don't wrap the beets tightly) and seal the edges. Bake for 1-2 hrs until completely tender right through - the time will depend on the size of the beets.
• To make the dressing, combine the vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until amalgamated.
• Put the lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer. Cook for 12-15 mins until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just add some boiling water). Drain the lentils (if there is any liquid left) and set aside.
• Fill a bowl with water and add the lemon juice. Peel the celeriac and cut it into matchsticks, dropping them into the acidulated water to stop the flesh discolouring. Steam or boil the celeriac until just tender.
• Peel the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay and toss the lentils with the celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then transfer to a serving dish. Season the beets and add them to the salad, spooning the rest of the dressing over the top.