Sorry to be m.i.a. this week but I’ve been deep into Belle’s Halloween birthday party preparations and haven’t had a chance to cook anything but mummy hot dogs and ghost pizzas (more on those to follow).
But in the meantime, I made this simple fall salad for lunch the other day and I was so pleased with the results that I wanted to share.
For this particular salad, besides the celeriac, I also mixed in julienned carrots (the sweet and short ones I got from Stone Barns), and roasted beets (when they were mixed in with the other vegetables and dressing they gave the dish a beautiful magenta color).
It contained a trifecta of my favorite things: beets, carrots, and celeriac. Side question: What do you think of celeriac? Do you like it? Eat it? For those unfamiliar, it’s the root of the celery plant, resembling a round and nubby parsnip, and it’s very yummy. I don’t care for celery but I do love celeriac, especially julienned and then mixed with a little mayonnaise, lemon juice, , dijon mustard…like my Belgian grandmere used to make it.
For this particular salad, besides the celeriac, I also mixed in julienned carrots (the sweet and short ones I got from Stone Barns), and roasted beets (when they were mixed in with the other vegetables and dressing they gave the dish a beautiful magenta color).For the dressing you can whip up your favorite cole slaw mixture but mine is usually a combination of: 3 parts mayonnaise, 1 part Greek yogurt, 1 part sour cream, big spoonful of dijon mustard, splash apple cider vinegar or lemon juice, pinch of sugar, salt and pepper, and maybe some celery seeds.
With a some hummus on toast, or a nice chunk of aged cheddar, it was a perfect late October lunch.
Enjoy!
