Best 5 Celeriac Salad With Mustard Dressing Recipes
Celeriac salad with mustard dressing is a delightful and refreshing dish that showcases the unique flavor and texture of celeriac. This underrated root vegetable, also known as celery root, possesses a crisp and nutty taste that pairs perfectly with the tangy and creamy mustard dressing. Whether you're looking for a light and healthy lunch option or a vibrant side dish to accompany your main course, this celeriac salad is sure to impress with its captivating flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
CELERIAC SALAD
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
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 SALAD WITH MUSTARD DRESSING
Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact with air, so immediately place the cut pieces into water and lemon juice until final preparation.
Provided by Geema
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the oil into the mustard.
- Add mayonnaise and continue to beat, then add the sour cream or yogurt.
- Season to taste and add more mustard for a tangier taste.
- Thin dressing if desired with a little bit of cream.
- Mix with the celeriac.
- Marinate in the refrigerator for at least 2 hours before serving.
- This salad will keep for several days and get tender from sitting in the marinade.
MUSTARD SALAD DRESSING
My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.
Provided by Pot Scrubber
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Strip.
- Combine all ingredients in a bowl.
CELERY ROOT, RADISH, AND WATERCRESS SALAD WITH MUSTARD SEED DRESSING
Provided by Jill Silverman Hough
Categories Salad Mustard Root Vegetable Radish Fall Healthy Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.
- Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.
GRAVADLAX WITH CELERIAC & FENNEL SALAD
A light salmon starter with a crisp salad and honey and mustard dressing. No cooking required, just gravadlax or smoked salmon plus fresh seasonal produce
Provided by Diana Henry
Categories Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning - it should be sweet-sour.
- Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.
- Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways - the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.
- Cut the onion as finely as possible (it's best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there's no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.
- Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.
Nutrition Facts : Calories 227 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
Tips:
- Choose fresh celeriac: Look for celeriac that is firm and heavy for its size, with smooth, unblemished skin.
- Peel the celeriac thinly: Use a sharp knife or vegetable peeler to remove just the outer layer of skin, as the flesh just beneath the skin is the most flavorful.
- Use a sharp knife: Celeriac can be quite hard, so make sure you use a sharp knife to cut it into thin, even slices.
- Don't overcook the celeriac: Celeriac should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy.
- Use a variety of textures: This salad is all about the contrast of textures, so be sure to include a variety of ingredients, such as crunchy celery, crisp apples, and creamy walnuts.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy weeknight meal.
Conclusion:
Celeriac salad with mustard dressing is a delicious and healthy salad that is perfect for any occasion. It is packed with flavor and nutrients, and it is a great way to get your daily dose of vegetables. The mustard dressing adds a tangy and piquant flavor to the salad, and it pairs perfectly with the sweet and earthy flavor of the celeriac. This salad is sure to be a hit with your family and friends.
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