Name: Celery Root with Black Truffle Oil Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 celery root; 30 g scallion greens; 1 shallot; 15 ml champagne vinegar; 2 g salt; 1 g black pepper; 60 ml olive oil; 10 ml black truffle oil

Equipment

Large bowl

Small bowl

or Small jar or cup

Colander

or Fine mesh sieve

Platter

Ingredients

8 servings

Salad Base

3 celery root, trimmed, peeled and julienned
30 g scallion greens, thinly sliced

Vinaigrette

1 shallot, peeled and finely diced
15 ml champagne vinegar
2 g salt
1 g black pepper, freshly ground
60 ml olive oil
10 ml black truffle oil

Nutrition (per serving)

144

Calories

Protein

14g

Carbs

Fat

Fiber

Sugar

188mg

Sodium

Method

Submerge the julienned celery root in a large bowl of salted water for 20 minutes.

20m

Drain the celery root into a colander and rinse thoroughly under cold running water.

Combine the rinsed celery root and sliced scallion greens in a clean large bowl.

In a small bowl, whisk together the diced shallot, Champagne vinegar, salt, and pepper.

Slowly whisk in the olive oil and black truffle oil until the vinaigrette is combined.

Pour the vinaigrette over the celery root mixture and toss until the vegetables are evenly coated.

Transfer the salad to a serving platter and serve immediately.

Chef's Notes

For the best texture, ensure your celery root is julienned uniformly. A mandoline is ideal for this, but a sharp knife and steady hand will also work.
Soaking the celery root in salted water not only cleans it but also helps to crisp it up, preventing it from becoming too watery in the salad.
When making the vinaigrette, emulsify slowly. Adding the oil gradually while whisking vigorously ensures a stable, well-combined dressing.
Truffle oil can be potent. Start with the recommended amount and taste; you can always add more if desired, but you can't take it away.
This salad is best served immediately after dressing to maintain the crispness of the celery root. If making ahead, keep the vinaigrette separate and dress just before serving.