Receta Celery Caesar Salad
I’ve always thought of celery as a background ingredient, chopped and sauteed with onion and bell peppers before ending up as a minor player in a soup or stew. Being a big fan of celery, however, I have been known to snack on celery dipped in peanut butter or hummus. I thought today’s post should move celery out of the shadows and into the spotlight, so I’ve created a Celery Caesar Salad.
Celeriac, also called celery root and a cousin of common celery, provides a double dose of flavor for this salad. Edible raw or cooked, this gnarly root vegetable tastes similar to its common relative. If you’ve never tried celeriac, you should. You can roast it, saute it, blanch it, and mash it, the latter being my favorite preparation. Enhanced with a little butter and cream, mashed celery root becomes a delicately flavored vegetable perfect as a side dish for a roasted chicken or pork roast.
I’ve made a traditional Caesar dressing for this salad of sliced celery, julienned celeriac, croutons, and shaved Parmesan cheese. Why not make celery the star of the show with this simple, yet delicious, appetizer course?
Celery Caesar Salad
Ingredients
- For the dressing:
- 2 cloves garlic
- 4 anchovy filets
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup canola oil
- 3 tablespoons grated Parmesan cheese
- For the croutons:
- 2 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil
- 1 clove garlic, finely minced
- 4 cups torn crusty whole grain bread
- 1/4 teaspoon salt
- For the salad:
- 4 cups sliced celery, cut on the bias
- 4 cups julienned celeriac (celery root)
- 1/4 cup shaved Parmesan cheese
- Croutons
Instructions
For the dressing:
1. Mince garlic and anchovy filets. Using the side of a knife, press into a paste. Scrape up paste and place in a small bowl. Whisk in egg yolks, mustard, lemon juice, vinegar, Worcestershire sauce, salt, and pepper into garlic and anchovy paste.
2. Slowly drizzle in olive oil, whisking vigorously. Continue adding canola oil, whisking until completely emulsified. If making dressing ahead, cover with plastic wrap and refrigerate.
For the croutons:
1. Preheat oven to 400 degrees. Melt butter in a small pan. Add olive oil and garlic and saute for 1 minute. Pour butter and olive oil over bread, sprinkle with salt, and toss well.
2. Place bread on a baking sheet and transfer to the oven. Bake for 8 to 10 minutes or until croutons are lightly browning. Remove from oven.
For the salad:
1. Combine celery, celeriac and croutons in a large bowl. Add dressing to taste.
2. Divide on salad plates and top with shaved Parmesan cheese. Serve immediately.2.5
http://www.southernboydishes.com/2015/01/06/celery-caesar-salad/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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