Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Celeriac and Apple Salad with Tarragon and Roasted Walnuts
- Ready in: 20 minutes prep; chill 1 hour
- Serves: 6
- Complexity: medium
This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.
- 4 cups water
- juice of 1 lemon (about 3 Tbs.)
- 2 tart apples, peeled, cored, and sliced into 1/4 inch strips
- 1 large celeriac, peeled, and cut into matchstick-sized strips
- ½ cup chopped walnuts
- 1 ½ Tbs. apple cider vinegar
- 2–3 Tbs. mayonnaise
- 2–3 Tbs. plain yogurt
- 2 tsp. prepared Dijon mustard
- 1 ½ Tbs. fresh tarragon, chopped; or 1 tsp. dried tarragon
- ½ tsp. freshly ground black pepper
Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this will keep both the apple and celeriac from turning brown). Toast walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss. Combine the mayonnaise, yogurt, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving. Angelic Organics recommends 2 to 3 hours as even better.