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 just a bit.....
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 oftentimes look to her for inspiration for our Sunday dinners, with great success.
|Root and Stem Salad|
Root and Stem Salad
adapted from: tasting spoons
1 - 1 pound celery root
10 ribs of celery
1 small bunch flat-leaf parsley
1 small shallot, minced
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desired
sea salt and fresh black pepper to taste
Peel and cut the celery root into matchstick-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 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. You may let this sit at room temperature for up to an hour before serving. It will soften in texture, but still, be very crunchy and delicious!
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