Hello hello! Sorry for the rather sporadic posting as of late. I’ve been trying to get on top of life before a trip away so blogging time has sadly had to be limited. I’m actually writing from Geneva (!) where I’m attending a week-long conference as a translator. Nothing kicks off until tomorrow though so I thought I’d check back in here this evening.
I recently made this utterly delicious Provençale Celeriac Pâté from Elenore of Earthsprout. It was so tasty spread on Pura Vida raw bread with Dijon, capers and rocket salad that I was very tempted to make it again.
But I seem incapable of making recipes twice at the moment so instead I decided to take those flavours and reproduce them in a different form. This Celeriac, Pear & Rocket Salad is what came up with.
Do you remember my Simple Celeriac Soup? I’d been wanting to try celeriac raw since then, not expecting to be that impressed, but more for curiosity’s sake. But I was pleasantly surprised! It’s really lovely, though quite different to cooked celeriac and milder than celery ( for the many I’m sure who aren’t celery lovers). It doesn’t taste starchy in the slightest either so perfectly fine to eat raw.
As I’m a little smitten with pears right now I added one for some sweetness and it balanced up the strong Dijon and capers nicely.
- 1 Medium celeriac (peeled weight approx 400g/1lb)
- 2 Tbsp Lemon juice
- 1 Large firm pear
- A few handfuls of rocket
- 2-3 Tbsp Capers
- 2 Tbsp Olive oil
- 1 Tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp Coconut nectar (OR other liquid sweetener)
- Salt and pepper, to taste
- Peel the celeriac (using a sharp knife is the easiest way), thinly slice vertically then stack the slices and cut them into matchsticks. In a large bowl, toss the celeriac matchsticks with the lemon juice. This prevents them from browning.
- Thinly slice the pear and add to the bowl.
- Whisk together the ingredients for the vinaigrette and add to the celeriac and pear. Toss in a few large handfuls of rocket and stir well to coat everything.
- Remove to a serving dish and top with the capers.
- I recommend using a slightly unripe pear so it doesn't get mushy in the salad.
Hopefully I’ve peaked your curiosity enough to get you to try celeriac raw, and not just covered in gloopy mayonnaise like the traditional French “céleri rémoulade“..