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Recipe for "celery-salad"

NAME

     CELERY-SALAD - Cooked celery root in vinaigrette
     This salad has an intense celery flavor.  The  taste  is  so
     strong  that  it  should  be served only with other strongly
     flavored foods. It would overwhelm veal, but would  go  well
     with a lamb roast.

INGREDIENTS (Serves 6-8)

     1 kg      celery root (also called celeriac)
     1 liter   boiling salted water
     1 dl      olive oil
     5 cl      white wine vinegar
     5 ml      salt
     10 ml     sugar
     6 ml      dry mustard
     2.5 ml    black pepper, freshly ground
     1         garlic clove, crushed
     4 ml      dill weed, dried (use more if fresh)
     15 g      scallions, minced
     15 g      parsley, minced

PROCEDURE

          (1)  Peel the celery root and cut it into 1-cm cubes.
          (2)  Add the cubed celery root to  the  boiling  salted
               water  and  cook  until  tender, about 15 minutes.
               Drain.
          (3)  Combine the rest of the ingredients and  whisk  or
               shake to make a dressing.
          (4)  Pour the dressing over the cooked celery root  and
               toss.  Refrigerate at least two hours before serv-
               ing.

NOTES

     Celery root (also called  celeriac)  is  sometimes  hard  to
     find.  Try  to  get  ones  about  the  size of a large fist;
     smaller ones have too much waste, and bigger ones are  often
     pithy. This vegetable is not worth eating raw.

RATING

     Difficulty: easy.  Time: 30  minutes  preparation,  2  hours
     chilling.  Precision: approximate measurement OK.

CONTRIBUTOR

     Jeff Lichtman
     Relational Technology, Inc., Alameda, California, USA
     {amdahl,sun}!rtech!jeff  {ucbvax,decvax}!mtxinu!rtech!jeff