by kirra » Sun Jun 28, 2009 4:44 pm
Celeriac & Carrot Salad with Cilantro-Coriander Dressing
Ingredients:
Cilantro-Coriander Dressing:
1 tsp. coriander seeds
1 tbsp. whole-grain mustard
2 tbsp. minced shallot
2 tsp. minced cilantro
2 tsp. kosher salt
1/4 cup white balsamic vinegar
3/4 cup grapeseed oil
1/4 cup white truffle oil
Salt and freshly ground black pepper, to taste
Salad:
1 lb. celeriac
4 medium-large carrots
Preparation:
To make the dressing, briefly toast coriander seeds in a heavy-bottomed skillet over medium heat (this will take only about 3 seconds -- be careful not to let them burn). Remove and crush seeds. Add seeds to other dressing ingredients, whisk together until emulsified, and set aside.
Peel celeriac and carrots and cut into finger-long, finger-wide sticks. Blanch in salted boiling water for 5 minutes. Drain.
While still warm, toss in a stainless-steel bowl with 1⁄2 cup of the cilantro-coriander dressing. Season to taste with salt and pepper. Serves 4 to 6.
[b][size=150]Celeriac & Carrot Salad with Cilantro-Coriander Dressing[/size]
Ingredients:
Cilantro-Coriander Dressing:[/b]
1 tsp. coriander seeds
1 tbsp. whole-grain mustard
2 tbsp. minced shallot
2 tsp. minced cilantro
2 tsp. kosher salt
1/4 cup white balsamic vinegar
3/4 cup grapeseed oil
1/4 cup white truffle oil
Salt and freshly ground black pepper, to taste
[b]
Salad:[/b]
1 lb. celeriac
4 medium-large carrots
[b]Preparation:[/b]
To make the dressing, briefly toast coriander seeds in a heavy-bottomed skillet over medium heat (this will take only about 3 seconds -- be careful not to let them burn). Remove and crush seeds. Add seeds to other dressing ingredients, whisk together until emulsified, and set aside.
Peel celeriac and carrots and cut into finger-long, finger-wide sticks. Blanch in salted boiling water for 5 minutes. Drain.
While still warm, toss in a stainless-steel bowl with 1⁄2 cup of the cilantro-coriander dressing. Season to taste with salt and pepper. Serves 4 to 6.