Prepare each component of the salad, toss together with dressing, and serve over a layer of the lemony sour cream spread for a flavorful, refreshing side salad.
Rye Bread Crumbs
3 Pieces of Dark Rye Bread
4 Tablespoons melted Butter
¼ teaspoon Kosher Salt
Preheat the oven to 350. In a food processor add the bread and process into bread crumbs. Mix the bread crumbs with the butter. Spread out on a cookie sheet and bake for 20 minutes, stirring after 10 minutes. When the crumbs are buttery and crunchy, they are done. Allow to cool.
Lemony Sour Cream
1 Cup Sour Cream
Juice and Zest of of 1 lemon
½ Tablespoon Sugar
½ teaspoon Kosher Salt
½ Cup Sweetened Cranberry Juice
¼ Cup Vegetable oil
Juice of half a Lemon
1 Tablespoon Sugar
1 teaspoon Kosher Salt
1 large Beet, peeled and julienned
¼ of a head of Napa Lettuce, thinly sliced
1 head of Fennel, julienned
1 Carrot, peeled and julienned
¼ cup Dried Cranberries
¼ cup Toasted Pecans, chopped
2 Tablespoon Dill, minced
Mix everything but the dill together. Pour over the dressing and toss well. Taste and adjust seasoning: sugar, lemon juice and salt to taste.
Celery Root & Potato Gratin
Recipe: Jean Heimann
2 pounds Russet Potatoes, peeled and cut into 1/2 inch chunks
2 pounds Celery Root, peeled and cut into 1/2 inch chunks
3/4 cup Heavy Cream
1 tablespoon Garlic, minced
1/4 cup Unsalted Butter
1/8 teaspoon ground White Pepper
1/8teaspoon ground Nutmeg
1 1/2 cups Gruyere, grated
Preheat the oven to 400 degrees.
Place the potatoes and celery root into separate large pots. Add cold water to cover 2 inches above the vegetables, and add a teaspoon of salt to each pot. Bring the pots to a boil over medium heat. Cook the vegetables until tender.
Drain the vegetables and let steam and dry out for a minute or two.
Rinse out one of the pots and add the cream, garlic, butter, white pepper, and nutmeg. Bring the cream to a boil over medium heat. Lower heat and add a large pinch of salt. Add 1/2 cup of the cheese. Stir it into the warm liquid until melted.
Place the celery root and potatoes into a mixing bowl and roughly mash the mix with a potato masher. Add a pinch of salt then add the cream and cheese mix. Stir to combine. Taste and add more salt if needed.
Butter a medium sized gratin pan. Spread the mash in the pan and smooth the top, then rough up the mash with a fork, making a criss-cross pattern. Spread the remaining cheese on top.
Bake until the cheese is browned on top, around 30-40 minutes.