Sunday Supper Suggestion, Root and Stem Salad - Our Sunday Cafe
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Sunday Supper Suggestion, Root and Stem Salad

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Celebrate the family with your own Sunday Supper, one of our favorite ways to bring the family together! We offer the following suggestions, and hope that you enjoy them as much as we do!

There are no rules for what is appropriate to serve for Sunday Dinner, it can be as fancy as you like or as frugal as you need! What makes Sunday Dinner special is who you get to dine with...


For this week's Sunday Dinner, I would like to suggest the following...

One of the changes I have (There has been slowness in this area.....) been trying to implement for our meals is more vegetables. I have always respected vegetables, believed in vegetables and wanted to eat more vegetables. But truthfully it was easier to gaze over dessert decisions instead of vegetable recipes.

What I needed to do was find wonderful recipes for vegetables and salads and let the vegetable issue take care of itself. And now looking back, it has.

While slow to take effect, there have also been some delicious successes along the way and this salad is one of them. Probably because it is so simple. Simple to prepare, with a simple list of ingredients and very delicious too. I found this on tasting spoons, Carolyn has a detailed eye for finding wonderful and different recipes. I oftentimes look to her for inspiration for our Sunday dinners.

Root and Stem Salad, celery salad at it's finest.
Root and Stem Salad.

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

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 desired
sea salt and fresh black pepper to taste

Peel and cut the 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 it 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.

Have a wonderful dinner!

You may also like these additional suggestions, found by searching #SundaySupperSuggestion.

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