Greek-style Celeriac Vinaigrette
Ingredients
- 1 pcCeleriac (peeled and grated)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 60 mlExtra virgin olive oil
- 1 tbspMustard
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcDill (finely chopped)
- 1 tbspCapers (drained and coarsely chopped)
Method
Finely shredded celeriac, still crunchy, bathed in a lemony herb emulsion. The flesh stays pure white thanks to the acidity that prevents browning.
- 1
Peel the celeriac thoroughly to remove all the earthy skin. Grate the flesh firmly to obtain regular filaments. Drizzle immediately with the juice of one lemon to keep a bright color.
- 2
In a bowl, whisk the mustard with the salt and pepper. Pour the olive oil in a steady stream until the sauce coats the spoon. It should be creamy and well-emulsified.
- 3
Mix the grated celery with the vinaigrette, chopped dill, and capers. The sauce should coat every piece well. Let it rest in a cool place so the fibers soften slightly.
Frequently asked questions
How do you get this dish right?
- Grate the celeriac at the last minute to preserve its crunch.
- Let it rest for 15 minutes in the fridge before serving; this allows the acidity to slightly 'cook' the vegetable.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Beyond that, the celeriac releases too much water.
