A recent trip to Paris left me inspired by some seriously fancy French knife work. Practically all of my meals came with chiffonade salad something or julienned vegetables whatever. All of this crazy cutting, slicing and dicing made every plate look like a work of art. It also made every meal fun to eat. There’s something texturally tantalizing about squash cut into a microscopic brunoise or crunching on pears julienned for a salad. This is my humble attempt on recreating a French-inspired side salad…and it only took about 5 minutes to whip up!
1 celery root
1 apple, preferably a tart variety like Granny Smith
2 teaspoons white wine vinegar
2 teaspoons dijon mustard
2 tablespoons olive oil
1/4 cup crumbled goat cheese
lots of salt and fresh cracked pepper
Serves 2 to 4.
Trim off root and stem ends of the celery root, and peel off the tough outer skin using a sharp paring knife. Cut the celery root into thin planks, then cut the planks into thin matchstick-size pieces. Prepare the apple the same way, but don’t bother peeling the skin (unless you want to).
In a bowl, mix the white wine vinegar and mustard. Pour in the olive oil and whisk to combine. Add the celery root and apple matchstick pieces to the bowl and toss to combine. Season the salad with a few hearty pinches of salt and several good cracks of pepper. Sprinkle goat cheese on top and serve.
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