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.

• 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.

• 1 Cup Sour Cream
• Juice and Zest of of 1 lemon
• ½ Tablespoon Sugar
• ½ teaspoon Kosher Salt

Mix together.

• ½ Cup Sweetened Cranberry Juice
• ¼ Cup Vegetable oil
• Juice of half a Lemon
• 1 Tablespoon Sugar
• 1 teaspoon Kosher Salt

Whisk together.

• 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.

• 2 pounds Russet Potatoes, peeled and cut into 1/2 inch chunks
• 2 pounds Celery Root, peeled and cut into 1/2 inch chunks
• Kosher Salt
• ³/₄ cup Heavy Cream
• 1 tablespoon Garlic, minced
• ¹/₄ cup Unsalted Butter
• ¹/₈ teaspoon ground White Pepper
• ¹/₈ teaspoon ground Nutmeg
• 1 ¹/₂ cups Gruyere, grated

1. Preheat the oven to 400 degrees.
2. 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.
3. Drain the vegetables and let steam and dry out for a minute or two.
4. 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.
5. 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.
6. 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.
7. Bake until the cheese is browned on top, around 30-40 minutes.