Monday, November 2, 2009

Celeriac Salad

Last week at the farmers market I picked up a celeriac or celery root. It has a subtle celery flavor and goes well with potatoes.

This salad is easy to prepare and is impressive.

Celeriac Gruyere Salad
1 celeriac bulb, thick skin removed and julienned.
2 medium firm potatoes (I used red skinned), julienned
1/4 lb gruyere, julienned
truffle oil
salt and pepper

Start by removing the thick skin of the celeriac. Then julienne.

Blanch the celeriac in boiling salted water for about 5 minutes, until cooked but firm. Remove and place in an ice bath to stop the cooking. Repeat this with the potatoes, make sure that they are not too over cooked and fall apart.

After the vegetables have cooled, pat dry with a towel and toss with the gruyere and drizzle with the truffle oil and season with salt and pepper.

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