Celeriac Salad With Mustard Dressing Recipes

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CELERIAC SALAD



Celeriac Salad image

Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3/4 cup Homemade Mayonnaise
8 medium cornichons, sliced 1/8 inch thick
2 tablespoons capers, drained
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1 teaspoon freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh flat-leaf parsley
1 medium celeriac, peeled (about 1 1/2 pounds)

Steps:

  • In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
  • Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.

CELERIAC SALAD WITH MUSTARD DRESSING



Celeriac Salad with Mustard Dressing image

Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact with air, so immediately place the cut pieces into water and lemon juice until final preparation.

Provided by Geema

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups julienned celeriac
2 tablespoons olive oil
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
3/4 cup sour cream or 3/4 cup yogurt
salt and pepper
2 tablespoons light cream or 2 tablespoons milk

Steps:

  • With a whisk, beat the oil into the mustard.
  • Add mayonnaise and continue to beat, then add the sour cream or yogurt.
  • Season to taste and add more mustard for a tangier taste.
  • Thin dressing if desired with a little bit of cream.
  • Mix with the celeriac.
  • Marinate in the refrigerator for at least 2 hours before serving.
  • This salad will keep for several days and get tender from sitting in the marinade.

MUSTARD SALAD DRESSING



Mustard Salad Dressing image

My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.

Provided by Pot Scrubber

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon Dijon mustard (be generous)
2 tablespoons fresh lemon juice or 2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Strip.
  • Combine all ingredients in a bowl.

CELERY ROOT, RADISH, AND WATERCRESS SALAD WITH MUSTARD SEED DRESSING



Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing image

Provided by Jill Silverman Hough

Categories     Salad     Mustard     Root Vegetable     Radish     Fall     Healthy     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons yellow mustard seeds
1/2 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup minced shallots (2 medium)
2/3 cup extra-virgin olive oil
2 large bunches watercress, thick stems trimmed (about 6 cups packed)
1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
20 radishes, trimmed, thinly sliced

Steps:

  • Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.
  • Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.

GRAVADLAX WITH CELERIAC & FENNEL SALAD



Gravadlax with celeriac & fennel salad image

A light salmon starter with a crisp salad and honey and mustard dressing. No cooking required, just gravadlax or smoked salmon plus fresh seasonal produce

Provided by Diana Henry

Categories     Lunch, Starter

Time 40m

Number Of Ingredients 14

350-400g gravadlax or smoked salmon
1 tsp wholegrain mustard
1½ tsp honey
2 garlic cloves , crushed
5 tsp cider vinegar
7 tbsp extra virgin olive oil (a fruity one, not a bitter Tuscan one)
2 tbsp single cream
juice 1 lemon (you may not need it at all)
300g celeriac
1 large fennel bulb
¼ red onion
1 small red apple
1 small green apple
15g bunch dill , leaves only, roughly chopped

Steps:

  • Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning - it should be sweet-sour.
  • Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
  • Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways - the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
  • Cut the onion as finely as possible (it's best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there's no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
  • Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.

Nutrition Facts : Calories 227 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium

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