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Root and Stem Salad, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted February 26, 2013.



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!

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