German Celery Root Salad Recipe - Selleriesalat
Celeriac Salad makes a refreshing addition to any Salatteller... and a great side dish for any summertime meal. Make it in advance, and store it in the refrigerator.
Ingredients
- 1-2 Celeriac Roots approximately 1 pound
- 5 cups 1 1/4 liter water
- 1 tsp salt
- 3 Tablespoons White Wine Vinegar
Dressing or Marinade:
- 3 Tablespoons Vegetable Oil
- 2 Tablespoons White Wine Vinegar
- 1/2 Teaspoon Salt you may need more, but TASTE it first
- 1/2 Teaspoon Pepper or white Pepper Optional
Instructions
- Scrub the Celeriac roots to get all the hidden dirt off.
- Put Water, Salt, and White Wine Vinegar in a Medium Saucepan. Add the cleaned Celeriac roots. The water should cover the celeriac knobs.
- Bring the water to a boil over medium high heat, then reduce to a low boil.
- While the Celeriac is cooking, mix the all of the dressing ingredients in a medium bowl. Set aside.
- Cook the Celeriac knobs until a knife goes in fairly easily. (At least 45 minutes... maybe longer depending on the size of the root knob).
- Remove the Celeriac from the water.
- When it's cool enough to touch, but still warm, peel the bumpy skin off of the knobs.
- Cut into wedges, than into thin (1/4 inch) slices
- Toss in dressing while warm.
- Let cool in the refrigerator, toss occasionally to let the dressing/ marinade coat every slice to get the flavor in.
- Taste for salt before serving.
Notes
Add Apples!
Peel and slice a raw apple, and toss it with the Celeriac and dressing for a sweet, sour, and crunchy addition. Add a heaping Tablespoon Mayonnaise and a Teaspoon of chopped Chives for a creamier version of the salad.
Peel and slice a raw apple, and toss it with the Celeriac and dressing for a sweet, sour, and crunchy addition. Add a heaping Tablespoon Mayonnaise and a Teaspoon of chopped Chives for a creamier version of the salad.