Name: Celeriac Salad (Винегрет из сельдерейного корня)
Yield: 4 Servings
Cuisine: Russia
Ingredients: Salt, freshly ground black pepper to taste; 1 tablespoon minced parsley; 1 teaspoon Russian-Style Mustard; ¼ cup white wine vinegar; ¼ cup olive oil; 2 chicken bouillon cubes; 1 bay leaf; 1 small onion, quartered; 6 black peppercorns; 1 celeriac (about 1¼ pounds)

Preparation info

4
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This salad is cousin to the more familiar potato salad, but with a haunting flavor of celery.

Ingredients

1 celeriac (about 1¼ pounds)
6 black peppercorns
1 small onion, quartered

Method

Trim the ends of the celeriac and peel it. Boil it until tender in salted water to which the peppercorns, onion quarters, bouillon cubes and bay leaf have been added. This will take about 45 minutes.

Drain the celeriac and cut it into cubes. While still hot, pour over it a dressing made from the remaining ingredients, which have been well blended. Let the salad stand at room temperature