CELERY ROOT SALAD

Cooked celery root in vinaigrette

INGREDIENTS (Serves 6–8)

2 lb     celery root (also called celeriac)
4 cups     boiling salted water
6 Tbsp     olive oil
3 Tbsp     white wine vinegar
1 tsp     salt
2 tsp     sugar
1¼ tsp     dry mustard
½ tsp     black pepper, freshly ground
1     garlic clove, crushed
¾ tsp     dill weed, dried (use more if fresh)
1/3 cup     scallions, minced
1/3 cup     parsley, minced
PROCEDURE

(1)     Peel the celery root and cut it into ½-inch cubes.
(2)     Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain.
(3)     Combine the rest of the ingredients and whisk or shake to make a dressing.
(4)     Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.
NOTES

Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw.
RATING

Difficulty: easy. Time: 30 minutes preparation, 2 hours chilling. Precision: approximate measurement OK.