Celeriac and Carrot Salad with Cilantro-Coriander Dressing

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Celeriac and Carrot Salad with Cilantro-Coriander Dressing

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March 29, 2017

Celeriac and Carrot Salad with Cilantro-Coriander Dressing

Ingredients

• 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

Directions

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.

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