Danish Celeriac Salad Recipes

RIBBON CELERIAC SALAD

Steps:

• Once you've peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn't matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
• Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
• Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
• Or this: Roast a nice chicken. Allow it to cool and serve with this salad.

GERMAN CELERY ROOT SALAD

Steps:

• Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
• Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

CELERIAC SALAD

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 AND CELERY SALAD

Steps:

• All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
• All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as

DANISH CELERIAC SALAD

Steps:

• Peel celeriac until only white part shows. Cut into julienne strips the size of toothpicks. Combine mayonnaise, whipped cream and mustard. Fold in celeriac strips. Chill for 2 hours or longer. Serve on the smörgasbord, as an open-face sandwich garnish, and with meat and fish dishes.

CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY

Steps:

• To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
• Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.

DANISH CUCUMBER SALAD - AGURKESALAT

Steps:

• Wash and peel cucumbers. Cut cucumbers into very thin slices and place in medium bowl, salt lightly, and let stand for 15 minutes.
• Pour off all liquid from cucumbers. In a small bowl mix together the water, vinegar, sugar and pepper. Thinly sliced vidalia or walla walla onions can be placed in the salad also according to taste and this is optional. Pour mixture over the cucumbers and place in the refrigerator for one hour or until chilled. Drain off liquid again or serve with a slotted spoon.

CELERIAC SALAD WITH TOASTED ALMONDS

Steps:

• Peel the celeriac, and cut into a fine julienne.
• Put in a mixing bowl, and add the almonds (reserving a small amount for garnish).
• In another bowl, mix the sour cream, mustard, olive oil and salt and pepper to taste.
• Mix the dressing and the celeriac well, and scatter with the reserved almonds.

CELERIAC AND RED PEPPER SALAD

Steps:

• Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
• Wash, core and seed peppers and cut into very fine julienne strips.
• Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
• Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
• To serve, drain off excess dressing, if any. Sprinkle with parsley.