A Salad of Celery Root and Sausage


1-1 1/2 pounds celeriac

4 plump, garlicky sausages

3 T. peanut oil

1 T. walnut oil

1 T. lemon juice

2 tsp. smooth dijon mustard

1 small bunch parsley


  1. Peel the celeriac  and dip it into a bowl of cold water with a drop or two of lemon juice. (This helps prevent browning) Cut in half, and then into half-moons about 1/8 inch thick.
  2.  Bring them to a boil in a pan of salted water, and cook about 6-8 minutes, or until tender when pierced with a knife.
  3. Meanwhile, fry or grill the sausages, then cut them into thinnish slices. If they crumble, all the better!
  4. Make the dressing: Whisk together the peanut and walnut oils, lemon juice, and mustard, with salt and pepper to taste. Chop the parsley and stir into the vinaigrette.
  5. Drain the celery root. Toss with the sausage and dressing.




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