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Warm Celeriac and Lemon Vinaigrette
Celeriac is a wonderful root vegetable whose gnarly appearance on the outside disguises the delicious vegetable inside. It tastes a bit like celery (of course) but with a nutty quality. When it is sautéed, roasted, or fried, a wonderful nutty, creamy taste complements the mild celery flavor. I love the contrast of warm dressings over cool salads.
Makes about 1 1/4 cups
1/3 cup mild olive oil
1 large celeriac bulb, peeled and cut into 1?4-inch dice (about 1 cup)
2 tablespoons rice wine vinegar
2 tablespoons freshly squeezed lemon juice
1 pinch kosher salt to taste
1 pinch freshly grated black pepper
2 tablespoons snipped fresh chervil
To make the vinaigrette
In a medium-sized sauté pan, add the olive oil and sauté the diced celeriac on low to medium heat until tender. Remove the sauté pan from heat and let cool a little.
Stir the vinegar and lemon juice into the sautéed celeriac and season with salt and pepper. Taste for seasoning and adjust to your preference. Add the chervil. Just before serving reheat the vinaigrette and serve. This vinaigrette is great with cool, crispy green salads or as the dressing for a warm potato salad. Try tossing it with some greens and serve it with grilled fresh fish. This vinaigrette is best to use when freshly made.
