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Recipe Detail Page
Salad of Celery Root, Jicama and Carrot in Radicchio Cups
Holiday 2002
Crisp and tangy, this salad is a perfect prelude to a hearty holiday meal with all the fixings. Use a serrated knife to peel the celery root and jicama. You can cook the vegetables and prepare the vinaigrette ahead of time and keep them, wrapped separately, in the refrigerator. Make sure to whisk the vinaigrette again before tossing it with the vegetables.
Serves 8
1 1/2 lb (750 g) celery root, peeled and cut into 2-inch (5-cm) matchsticks
1 lb (500 g) carrots, peeled and cut into 2-inch (5-cm) matchsticks
4 oz (125 g) jicama (about 1 half), peeled and cut into 2-inch (5-cm) matchsticks
Salt and freshly ground pepper
1 shallot, minced
1 small clove garlic, minced
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) half-and-half cream
2 tbsp (25 mL) chopped fresh parsley
1/4 cup (50 mL) olive oil
16 large radicchio leaves (from about 2 heads), separated
Garnish
Sprigs of parsley
1. Bring a large pot of salted water to a rolling boil. Add the celery root, carrot and jicama and cook for 1 minute or until crisp-tender. Drain and cool. Season with salt and pepper.
2. In a small bowl, whisk together the shallot, garlic, Dijon mustard, white wine vinegar, half-and-half cream and parsley. Add the olive oil in a steady stream, whisking until combined. Season with salt and pepper. Toss the vegetables with the vinaigrette in a large bowl.
3. Place 2 radicchio leaves, one inside the other to form a cup, on each plate. Divide the salad among the 8 cups. Garnish with parsley sprigs.
Serves 8
