Ingredients

1 pound (500 g) Celeriac, one large bulb
Half a Lemon, Juiced
4 Tablespoons Good Mayonnaise
2 Tablespoons Smooth Dijon Mustard
2 Tablespoons Creme Fraiche
2 Tablespoons Fresh Parsley, Chopped
1 Teaspoon Toasted Pecans
100g (2/3 cup) Cooked Golden Beets
1 2/3 cup water
2- 3 sprigs of Thyme
1 clove Garlic
Thin slices of Prosciutto
3 Tablespoons Champagne Vinegar
Sea Salt to taste
Black Pepper to taste

Ian Winslade of Murphy’s created this cold French style salad for the Chef Series at the Morningside Farmer’s Market. Burge Organic Farm is still able to grow this celery root even though celeriac is primarily found in the fall and winter. Celeriac is an overlooked root vegetable because of its rough exterior. It resembles a knobby turnip with small celery stalks and parsley like leaves.

It is a very versatile vegetable and popular in Europe. You can pickle it, roast it and make a creamy celery root puree that tastes like mashed potatoes. For those of you limiting starchy potatoes, you should try celeriac.

It will make your life easier if you have a mandolin to thinly slice the root and then use a sharp knife to cut the discs into matchstick size pieces. Ian recommends slicing the celery root ahead of time and tossing them in lemon juice to make the sticks more tender. In fact, you can prep most of the ingredients ahead of time and assemble in the next day or two. Beets will last several days in the refrigerator.

If you are going to use the stems and leaves of celeriac, make sure you cut across the “grain”. This makes them less fibrous. Do not use many leaves in the salad unless you love bitter flavors.

Many of you who live in Atlanta will be happy to hear Murphy’s will be opening a new location. Murphy’s has thrived in the Virginia Highlands neighborhood for 20 years and been involved with the Georgia Grown movement since the beginning. When Georgia Grown realized they needed a refrigerated truck, Mr. Murphy generously donated one. He is a supporter of local growers and has hired some of the best chefs in town.

Ian Winslade came to Murphy’s as executive chef after a long career at some very high profile restaurants in Europe and the US. He began cooking in an upscale country inn in Waltham Chase, England and then proceeded to work for some well respected chefs after completing culinary school. In Atlanta, Ian has been the chef for Tom Tom, Prime, Bluepointe, and Buckhead Bottle Bar. It has been reported Ian is “Incredibly talented and passionate about his work. Ian brings class, fortitude and innovation to Murphy’s. His philosophy on food is straightforward, as is his style of cooking.” You can follow Ian at ChefIanW and see photos of food that will make your mouth water. I am craving the hazelnut meringue.

Directions

1) Cook Golden Beets- Remove the tops from the beets and scrub the beet root well. Place in 1 2/3 cup water with 3 tablespoons of champagne vinegar, one smashed garlic clove, and 2 or 3 thyme sprigs. Make sure the beets are covered with water; if not then add more water and 10% by volume of champagne vinegar. Bring the water to a boil and continue cooking until a knife easily goes through the beet, about 30 minutes. Remove the beets from the water and rinse under cool water. The beet skin will easily slide off by rubbing your fingers across the root. Disregard the skin and set the beet root aside to cool. Then dice the beets into 1/2 x 1/2 inch cubes.

2) Matchstick size Celeriac- Using a sharp knife, remove the outside layer of the celery root. Make sure all the mud has been removed and the root is a ivory color. Use a mandolin and slice the root into thin discs. Now use the knife again and cut the discs into matchstick size pieces. Toss in lemon juice from half a lemon. (Remember to zest the lemon first for another use.) The celery root will darken if you do not toss it in lemon juice or vinegar. Set the matchstick size celeriac aside or store in refrigerator.

3) Make the Remoulade- Whisk together 4 tablespoons good mayonnaise (Ian recommends Sir Kennsington) and 2 tablespoons dijon mustard. (2 part mayo to 1 part mustard). Whisk in the 2 tablespoons of Creme Fraiche and 2 tablespoons chopped parsley. Season with salt and pepper to taste.

4) Make the Salad- Fold the celeriac matchsticks into the Remoulade. Set aside for 30 minutes. Add the golden beets. Plate the celeriac and beet remoulade. Garnish with some celeriac leaves, fresh parsley and toasted pecans. Place some thin slices of prosciutto on the side. You may also add apple slices, shredded Radicchio, and Vidalia onions. Enjoy!