| 1 | Peel the celery root and cut it into ?inch cubes. |
| 2 | Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. |
| 3 | Drain. |
| 4 | Combine the rest of the ingredients and whisk or shake to make a dressing. |
| 5 | Pour the dressing over the cooked celery root and toss. |
| 6 | Refrigerate at least two hours before serving. |
| 7 | Celery root (also called celeriac) is sometimes hard to find. |
| 8 | Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. |
| 9 | This vegetable is not worth eating raw. |
| 10 | Notes: * cooked celery root in vinaigrette -- this salad has an intense celery flavor. |
| 11 | The taste is so strong that it should be served only with other strongly flavored foods. |
| 12 | It would overwhelm veal, but would go well with a lamb roast. |
| 13 | Yield: serves 6-: difficulty: easy. |
| 14 | : time: 30 minutes preparation, 2 hours chilling. |
| 15 | : precision: approximate measurement ok. |
| 16 | : jeff lichtman : relational technology, inc., alameda, california, usa : amdahl,sun!rtech!jeff ucbvax,decvax!mtxinu!rtech!jeff : |
