When I came up with the idea for this salad I was focusing on the celery root part of it. Celery root, also known as celery knob or celeriac, is the thickened aromatic root of a variety of celery plant with a dense crunchy texture. In France, it is often julienned or shredded and tossed in a mustardy vinaigrette, which was my inspiration for this dish. I decided to start with another sharp flavoring, horseradish, and enhance it with mustard. What goes nicely with celery, horseradish, and mustard? Some kind of sausage like kielbasa. You could also use knockwurst or bratwurst or any other worthy German or Polish sausage.
Makes 4 servings
Hands-on time: 30 minutes
Total preparation time: 40 minutes
1 pound small red potatoes, scrubbed
1/4 cup cider vinegar
1 recipe Horseradish Sauce (recipe follows)
2 tablespoons Dijon mustard
1 large celery root (12 ounces), peeled and cut into matchsticks
One 16-ounce package pork, beef, or turkey kielbasa
One 10-ounce package frozen baby lima beans
6 scallions (white and light green parts), chopped (about 3/4 cup)
2 tablespoons drained, bottled capers and/or 2 tablespoons chopped dill pickles, drained
Freshly ground black pepper
Place the potatoes in a large saucepan with cold salted water to cover by 3 inches. Bring the water to a boil over high heat; reduce the heat to low and simmer the potatoes until just tender, 15 to 18 minutes. Transfer the potatoes from the pan to a cutting board with a slotted spoon and let them cool slightly. Leave the pot of water on the stove. Then quarter the potatoes and toss them with the vinegar and 1/4 teaspoon salt in a medium bowl.
Meanwhile, prepare the Horseradish Sauce. Combine the sauce with the mustard in a large bowl; add the celery root and toss to combine.
After removing the potatoes, cut the kielbasa into several sections and add it to the boiling water along with the lima beans. Return to a boil over high heat and cook 5 minutes. Drain the kielbasa and limas in a colander. When the kielbasa is cool enough to handle, slice it crosswise about 1/3 inch thick.
Stir the kielbasa, potatoes, limas, scallions, capers, and salt and pepper to taste into the celery root mixture and serve.
Horseradish Sauce: Place about 1/4 cup bottled horseradish in a small strainer over a cup and press until the horseradish is quite dry. Measure and set aside 2 tablespoons drained horseradish and 2 tablespoons of the vinegar from the horseradish. Strain more if you don’t have enough. Whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, the reserved horseradish and its vinegar, 1/2 teaspoon dry mustard, and kosher salt and freshly ground black pepper to taste. Cover and refrigerate until ready to serve.
Article printed from Sara Moulton | Chef, Cookbook Author, Television Personality: http://saramoulton.com