You may not know about celery root. You should. It is an awesome vegetable rarely used by your average cook and it that can be used in endless ways. You can mash it, puree it into soup, roast it, eat it raw in salad, and so on.
The inspiratin for this salad came from the DeYoung Museum cafe. I recently visited the DeYoung Museum with James and his family. I ate a salad very similar to this at the cafe and thought it was the perfect combination of everything I like; crunchy, sweet, salty, light, and veggie-tastic.
The ingredients in my version included:
Celery Root, chopped into matchstick-size pieces
Fennel, halved and thinly sliced
Baby Arugula
Dates, chopped
Pear, halved and thinly sliced
Lemon vinaigrette (lemon, olive oil, champagne vinegar, agave)
Parmesan cheese
The cafe served this salad with a goat cheese crostini which was the perfect pairing for the salad. I substituted parmesan because of my lack of supplies.
The inspiratin for this salad came from the DeYoung Museum cafe. I recently visited the DeYoung Museum with James and his family. I ate a salad very similar to this at the cafe and thought it was the perfect combination of everything I like; crunchy, sweet, salty, light, and veggie-tastic.
The ingredients in my version included:
Celery Root, chopped into matchstick-size pieces
Fennel, halved and thinly sliced
Baby Arugula
Dates, chopped
Pear, halved and thinly sliced
Lemon vinaigrette (lemon, olive oil, champagne vinegar, agave)
Parmesan cheese
The cafe served this salad with a goat cheese crostini which was the perfect pairing for the salad. I substituted parmesan because of my lack of supplies.
