The previous post I talked to you guys about the ugly, yet very delicious, root vegetable Celeriac. Today I am going to share with you my favorite recipe in which I use Celeriac. It’s super easy, fresh, relatively healthy and always a crowd pleaser. I always make this apple celeriac salad to serve on the side of pulled pork sandwiches and the two are a perfect combination that compliment each other very well. If you also add some old fashion potato salad to the meal, let me tell you that is a perfect dinner for the whole family!
I have categorized this recipe under my vegan/vegetarian section because this is a meatless dish. For vegan or vegetarians you could easily substitute the regular mayonnaise for a vegan alternative. I could not tell you if the recipe will taste the same since I use regular mayonnaise, but I couldn’t imagine that it wouldn’t also taste great. Also you will notice that the photos are from two different occasions using two different types of apples. This is to show you that I will use whatever kind of apple I am in the mood for. Though I think a green apple with it’s slight tartness gives the salad the best tasting results, but that’s my personal taste.
Serves 2 people
1 small head of Celeriac ( 260 grams or 9 oz. or a little over 1/2 lb.)
1 small apple
1 small lemon, juiced
2 tsp. mustard (Dijon or brown mustard)
3 tbsp. mayonnaise
Salt & black pepper to taste
1. Remove the rough outer skin of the celeriac by slicing off or using a vegetable peeler. Grate the celeriac into a large mixing bowl and set aside. Core the apple but leave the peel intact, either grate or cut into very small pieces and add to the mixing bowl. Add the remaining ingredients into the bowl and mix thoroughly or until both the celeriac and apple pieces are well coated.
(*please note that the salad is a bit dry and should not be over powered by the taste of mustard nor mayonnaise. )
Taste for salt and pepper and adjust to your taste. The salad taste best if left in the refrigerator for at least 30 minutes before serving. If you have any leftovers it will still taste terrific the next day. The apple celeriac salad can be serve as a side dish, on crackers or even on it’s own if you like.
A couple of other suggestions or tips I’d like to make are for the mustard. Use good mustard, do not use yellow mustard that will not be a good result. On occasion I have also used a Bavarian brown and slightly sweet mustard that has also had very good results. As for the mayonnaise you need good, real, full fat mayonnaise , do not use miracle whip or those types of salad dressing sauces. So you see the key is to stick with “real and good quality” mustard and mayonnaise for the best tasting salad. I hope you will all try one of my favorite salad recipes very soon.
(The photos are not very good, Since I wanted to share the recipe right away I didn’t have a chance to make the salad again and it’s what I had in my old photo archives. I’ll have to re-shoot it soon, or that is make the salad again very soon because my mouth is watering. )