Celery Root Salad
|Lemon juice||2 Tablespoon|
|Celery roots||2 , scrubbed|
|Boiling salted water||8 Cup (128 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Teaspoon|
|Finely chopped capers||2 Teaspoon, drained|
|Green onions||2 , thinly sliced|
|Garlic clove||1 Small, minced or pressed|
|Lemon juice||1⁄2 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Butter lettuce leaves||1 (As Required)|
In a large bowl, combine 8 cups of cold water and the 2 tablespoons lemon juice.
Peel celery roots and shred them coarsely.
Add to lemon water, mix well, and let stand for about 5 minutes.
Stir celery root into rapidly boiling salted water for a moment to blanch it; drain well, rinse with cold water to cool it, then drain again.
In a medium size bowl, blend sour cream and mayonnaise.
Beat in egg yolk with a wire whisk.
Add mustard, capers, onions, garlic, and the 1/2 teaspoon lemon juice; blend well.
Add drained celery root, mixing lightly to coat well with dressing.
Cover and refrigerate until well chilled Sprinkle with parsley and serve on butter lettuce leaves.