Celeriac Salad
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A trendy salad for the holidays. It is tangy, aromatic, and goes well with Easter dishes. Make sure to check the celeriac, that it is not fibrous (old).
Ingredients
200 g celeriac root (weighed after peeling)
2-3 tablespoons mayonnaise
5 sprigs parsley
1 small sprig tarragon
1 bunch chives
1 gherkin in vinegar
1 tablespoon capers (in vinegar)
1 teaspoon jarred horseradish (optional)
salt, black pepper
How to prepare celeriac salad
- Prepare the mayonnaise according to this recipe. At the end, take separately the 2-3 tablespoons of mayonnaise required for this recipe and add 2-3 tablespoons of the liquid from the gherkins and/or capers. Be careful, add gradually and taste because some items contain more vinegar and you do not want the mayonnaise to be too vinegary. Add just enough for a pleasant tangy taste and for the mayonnaise to have the consistency of sour cream.
- Dice the gherkin into small cubes and squeeze out the liquid. If the capers are large, you can chop them too. Finely chop the herbs (chives, tarragon and parsley).
- Add all the ingredients prepared in step 2 to the mayonnaise and mix well. If desired, you can gradually add a little jarred horseradish. Add the horseradish gradually, always tasting, because its strength varies. Horseradish is added if you serve the salad alongside a pork roast, boiled ham or baked salmon. Season the mayonnaise with salt and black pepper.
- Grate the celeriac on the large holes of a box grater. Only grate the celeriac after the mayonnaise is ready, otherwise it will oxidize. Pour the mayonnaise over the celeriac and mix. Keep refrigerated. Adjust the salt.