Another great salad from Jamie Oliver
A wonderful Fall vegetable, celeriac is a fresh and crunchy alternative to lettuce in this salad by Jamie Oliver; a play on the traditional French Celeriac Rémoulade. The flavor notes of celeriac are celery, with a milder, nuttier flavor, and hints of anise. Celeriac is nutritionally useful, in the same family as carrots, coriander, cumin, fennel, parsley and lovage.
1 celeriac root (celery root), peeled
1 bunch fresh flat-leaf parsley
2 anchovies, finely chopped (optional)
2 heaping tablespoons fine capers, chopped or whole to your taste
2 heaping tablespoons small sweet and sour gherkins, chopped
5 tablespoons crème fraîche (substitute whipped cream)
1 heaping tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons sherry, red or white wine vinegar, to your taste
sea salt and freshly ground black pepper to your taste
Clean and peel the celeriac until you reach its white flesh; then continue peeling in long strips. It’s OK if they break occasionally. Put the strips in acidulated water to prevent discoloring. When you reach the fluffy inner core, discard it. Discard any thick stalks from the parsley and rough cut the thin stalks and leaves. Put the drained celeriac and parsley in a large bowl and mix in all the other ingredients. Season to your taste, adding more vinegar if necessary. I added an optional ingredient of chopped pickled little onions. It would be interesting to substitute crumpled bacon for the anchovies.
Served as a side salad with hearty meat-sauce spaghetti this was super. This would also be great covered in thinly cut smoked Salmon, or as a side dish with cold roasted chicken.
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