Celery Salad
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| A sweet & tangy cold salad. Great with a Christmas goose or any holiday bird! |
Time
prep 0:45
total 1:15
Ingredients
| 2 | lg. celery root (about 1 1/2 - 2 lbs) | | 1/2 cup | apple cider vinegar | | *pinch of salt (optional) |
Dressing
| 1 part | apple cider vinegar | | 2 parts | extra virgin olive oil | | 1 | sm. onion, finely chopped | | 1 tsp. | sugar | | salt & pepper to taste |
Garnish
| 2 tbsp. | minced fresh parsley |
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Instructions
Place celery root in large pot. Cover with cold water, vinegar and salt*. Cover & bring to boil over med-high heat. Reduce to simmer and cook until fork tender (about 1/2 hr).
In large bowl, whisk together vinegar, sugar and salt & pepper. Slowly whisk in oil. Once emulsified, add onion and continue to whisk until completed blended. Let stand while celery finishes cooking.
When celery is done, drain and let cool slightly. Use a fork to hold and steady the root, then peel with a sharp knife, making sure to cut off any knobby pieces. Once peeled, cut into slices (approximately 1" wide x 1/4" thick).
Whisk dressing in bowl before adding hot celery slices. Toss to coat and let sit till cool, tossing occasionally to blend flavors.
Chill overnight or serve as is.
Before serving add parsley and toss to coat.
Very yummy!
Author's Comments
This was (and still is) served by my mom every year on Christmas Day with a yummy goose, stuffing, gravy, dumplings, cranberry sauce and a light, slightly sweet salad made with baby bibb lettuce. Champagne would always accompany the meal.
Do be careful when handling the cooked celery, as it is very hot, but very worth the effort!! Mom has to fight to keep us away from picking while the goose is cooking!
Bon appetit!
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