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Celery Root Salad
2 lb. celery root (also called celeriac)
4 c. boiling salted water
6 Tbsp. olive oil
3 Tbsp. white wine vinegar
1 tsp. salt
2 tsp. sugar
1 1/4 tsp. dry mustard
1/2 tsp. black pepper, freshly ground
1 garlic clove, crushed
3/4 tsp. dill weed, dried (use more if fresh)
1/3 c. scallions, minced
1/3 c. parsley, minced
Peel the celery root and cut it into ½-inch cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing. Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.
Makes 8 servings.
“Fruits each in its season, are the cheapest, most elegant and wholesome dessert you can offer your family or friends, at luncheon or tea. Pastry and plum-pudding should be prohibited by law, from the beginning of June until the end of September.”
Marion Harland [Mary Virginia Terhune] (1875)
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi. This is an Asian member of the mint family grown for its unusually shaped edible tubers. The were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. They have been 'rediscovered' lately and it's popularity has increased here in the U.S. The tubers look like a string of misshapen mottled pearls (they are also described as 'petrified worms’). They can be eaten raw, in salads, or stir fried, boiled, baked or in soups.
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