Celery Caesar Salad

Name: Celery Caesar Salad
Ingredients: 2 thick slices country-style bread, torn into bite-size pieces; 2 tablespoons olive oil; Kosher salt; 1 large egg yolk; 1 anchovy fillet, chopped; 1 small garlic clove, chopped; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons white wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 cup vegetable oil; Freshly ground black pepper; 1 ounce Parmesan, grated (about 1/3 cup), plus shaved for serving; 2 romaine hearts, leaves separated; 8 celery heart stalks, thinly sliced, plus all leaves; 1/4 large celery root (celeriac), peeled, cut into matchsticks

By Gordon Maybury

December 1, 2014

Look for celery root that is firm—not spongy—at the bottom end.

Do ahead:

Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Ingredients

2 thick slices country-style bread, torn into bite-size pieces

2 tablespoons olive oil

Kosher salt

1 large egg yolk

1 anchovy fillet, chopped

1 small garlic clove, chopped

1 tablespoon fresh lemon juice

1 1/2 teaspoons white wine vinegar

1/2 teaspoon Dijon mustard

1/4 cup vegetable oil

Freshly ground black pepper

1 ounce Parmesan, grated (about 1/3 cup), plus shaved for serving

2 romaine hearts, leaves separated

8 celery heart stalks, thinly sliced, plus all leaves

1/4 large celery root (celeriac), peeled, cut into matchsticks

Preparation

Step 1
Preheat oven to 400°. Toss bread with olive oil on a rimmed baking sheet, squeezing to help it absorb the oil; season with salt. Toast, tossing halfway through, until golden and crisp, 5-10 minutes. Let croutons cool.
Step 2
Blend egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard in a blender until smooth. With motor running, gradually drizzle in vegetable oil, blending until thickened. Dressing should be pourable (add a splash or two of water to thin, if needed).
Step 3
Transfer dressing to a bowl large enough to hold salad and season with salt and pepper. Mix in grated Parmesan. Add romaine, celery stalks and leaves, and celery root; toss to coat.
Step 4
Serve salad topped with croutons and shaved Parmesan

TagsSalad Caesar Salad Anchovy Fish Seafood Parmesan Cheese Dairy Romaine Lettuce Leafy Greens Vegetable Celery Celery Root Root Vegetable Side Dinner Blender Bon Appétit

Recipe notes

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Ingredients

Preparation

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Recipe notes

An Ode to Celery Root