Celeri-rave Vinaigrette

An unusual and tasty salad, Celeri-rave Vinaigrette (sayl-ree-rahv vee-nay-gret) is ideal for the winter months when most

green salad ingredients are unobtainable.

1 large celeriac

2 pints water

3 tablespoons olive oil

1 tablespoon wine vinegar

½ teaspoon salt

½ teaspoon freshly ground black


1 teaspoon prepared mustard

1 tablespoon chopped parsley

With a small, sharp kitchen knife, cut the celeriac into julienne strips (about ½ inches long and inch wide).

In a medium-sized saucepan, bring the water to the boil over high heat. Drop in the julienne strips of celeriac. Bring the water back to the boil and cook for 1 minute. Drain the celeriac in a strainer, cover with cold water and drain again. Put the celeriac in a salad bowl.

In a small bowl, mix together the oil, vinegar, salt, pepper and mustard. Pour this dressing over the celeriac and toss it with a fork. Chill the celeriac salad in the refrigerator for 30 minutes. Sprinkle the salad with parsley just before


Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus