Much like in the movie Ratatouille, there are many flavors that can take me back to childhood, and this is one of them. This celery root salad was a ubiquitous feature on my grandmother’s table whenever we came to visit. My mother now makes it for any special family meal.
Celery root, or celeriac, is really an ugly little thing. It’s a funny looking bulb, with dirt, and it’s hard to see it’s potential. But, once you peel off all the dirt and little poky bits, it’s a flavorful ingredient. It’s got a very unique taste which could be described as a very slight celery flavor with a little hint of parsley.
The recipe was transcribed by my grandmother from my great-great-grandmother. My mother still has that recipe card. It’s basic in its steps and has no measurements. I suppose the recipe card serves as a reminder of previous dinners and memories made while eating the salad. This salad works in its simplicity and is left to the chef’s individual preference to create that heirloom flavor.
oil (good olive oil)
vinegar (red wine or white)
sugar, to taste
Clean dirt off celery root. Cut off green tops. Use vegetable peeler to remove outside of root until just white flesh is revealed. Chop into bite size pieces. Chop carrots.
In separate bowl, whisk together olive oil, vinegar and sugar. About 2 parts olive oil to 1 part vinegar. About a teaspoon of sugar. Drizzle over vegetables, add parsley and let marinate in refrigerator until chilled.