Celeriac and Carrot Salad with Cilantro-Coriander Dressing
• 1 tsp. coriander seeds
• 1 tbsp. whole-grain mustard
• 2 tbsp. minced shallot
• 2 tsp. minced cilantro
• 2 tsp. kosher salt
• ¼ cup white balsamic vinegar
• ¾ cup grapeseed oil
• ¼ cup white truffle oil
• Salt and freshly ground black pepper, to taste
• 1 lb. celeriac
• 4 medium-large carrots
1To 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.
2 Peel celeriac and carrots and cut into finger-long, finger-wide sticks. Blanch in salted boiling water for 5 minutes. Drain.
3 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.