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