This week’s selection from David Lebovitz’ cookbook “My Paris Kitchen” is a delicious celery root salad.
The dressing for this salad consists of homemade mayonnaise and crème fraîche, grainy mustard and a bit of Dijon mustard, as well as freshly squeezed lemon juice.
This is a typical French salad served in many bistros throughout Paris. .
It is quite simple to make, the hardest part is cleaning the ugly celery root and slicing it into match stick sizes.
Since I did not have any taste testers around this week I only prepared a small amount of the salad and decided to try roasting the rest of the celery root. I cut the root into small squares and coated them with olive oil, salt and pepper and a dash of ground thyme. 450 degrees for about 30 minutes until tender. So delicious.
Before we started cooking through “My Paris Kitchen” I had only tasted buckwheat once before. So far we have made three different recipes using some form of it and we still have to make the buckwheat madeleines. At least we will be prepared.
This was the first time that I made polenta from scratch. Normally, I always bought the polenta rolled in a package, sliced it and fried it. But the homemade is so much easier and tastes so much fresher.
As for the greens, I used escarole, a red onion, and the only herbed sausage I could find was chicken with spinach and fennel. (Which, incidentally was very good). Rather than using the sun-dried tomatoes, I went with sliced green olives.
Before topping the dish with the poached egg, I sprinkled some feta cheese on it.
This was an interesting recipe and I will make it again but next time I would like to try David’s suggestion using the sliced mushrooms.
Let me start by saying these two vegetable ingredients were the filthiest veggies I ever had to clean. I don’t understand why they sell the whole piece of leek with all the green tops that end up being discarded. I had to rinse and rinse these so many times. As for the celery root, it’s not the prettiest item in the produce department.
That said, this turned into a delicious soup using only these two vegetables, a bay leaf and thyme.
I remember when we made David’s vegetable soup with the basil puree, I was certain that using only water there would not be much of a flavor, but that was one of the tastiest soups ever.
For the horseradish cream I used heavy cream rather than the crème fraîche, and I used ham slices for the chips. These turned out quite tasty.
This is a really great soup for the winter, but unfortunately our weather is going up and down and today the temps are near 70 degrees.