Crisp Celery SaladFebruary 8, 2016
The celery we’re familiar with today is a descendant of wild celery, which was highly valued by the ancient Egyptians and Greeks as food and as medicine. Records show it was cultivated in pharaonic Egypt over 3000 years ago.
For the salad:
1 medium celery root, about 1 pound
10 large celery stalks, thinly sliced on a diagonal
1 small shallot, thinly sliced
½ cup parsley
For the vinaigrette:
2 small garlic cloves
salt juice from one lemon
2 teaspoons Dijon mustard
½ cup olive oil
Peel and halve the celery root. Cut into matchstick-size pieces. Place in a large bowl and add the sliced celery stalks, and shallot. Season with salt and pepper and toss to combine.
Prepare the dressing. In a mortar and pestle, mash the anchovy, garlic and a pinch of salt to form a paste. Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Slowly whisk in the olive oil and season to taste with the pepper.
Drizzle the vinaigrette over the vegetables. Add the parsley and toss to combine.
* Add chopped apples for a little sweetness.