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Selleriesalat

Serves 4 to 6 Salad vegetarian, Salads

Selleriesalat

Selleriesalat is a staple across German dinner tables, particularly favored during the cooler months when the humble yet robust celery root takes center stage. This dish is not reserved for special occasions but is a comforting presence at family meals, showcasing the straightforward yet satisfying approach to home cooking. It is prepared with a simplicity that allows each ingredient to shine, embodying the ethos of German home cuisine.

The taste of Selleriesalat is a harmonious blend of earthy and crisp, with the celery root and apples delivering a refreshing crunch. The creamy mayonnaise, balanced with a touch of mustard and lemon juice, envelops the ingredients in a tangy embrace, while a hint of sugar rounds out the flavors. Seasoned with fine sea salt and black pepper, this salad is a delightful play of textures and tastes, inviting second helpings without hesitation.

Ingredients

  • 1celery root — julienned
  • 2apples — julienned
  • 150 gmayonnaise
  • 1 tbsplemon juice
  • 1 tspmustard
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Begin by peeling the celery root. Use a sharp knife to carefully remove the outer skin, revealing the white flesh underneath. Once peeled, cut the celery root into thin matchstick-sized pieces. This ensures even texture and allows the celery root to absorb the dressing well.
  2. Next, prepare the apples. Peel and core them, then slice into thin matchsticks similar in size to the celery root. This uniformity in size will help the salad have a consistent texture and allow the flavors to meld together.
  3. In a large mixing bowl, combine the celery root and apple matchsticks. This is the base of your Selleriesalat, providing a crisp and refreshing texture.
  4. In a separate small bowl, whisk together 150 g mayonnaise, 1 tbsp lemon juice, 1 tsp mustard, and 1 tsp sugar. The lemon juice adds brightness, while the mustard provides a subtle tang. Whisk until the mixture is smooth and the sugar is fully dissolved.
  5. Pour the dressing over the celery root and apple mixture. Use a spatula to gently toss the ingredients until they are evenly coated. Be careful not to break the apple pieces, as they should remain intact for the best texture.
  6. Season the salad with fine sea salt and black pepper to taste. Start with a small amount and adjust according to your preference. The seasoning should enhance the natural flavors without overpowering them.
  7. Allow the salad to rest at room temperature for about 10 minutes. This resting period lets the flavors meld together and the dressing to slightly penetrate the celery and apple.
  8. Before serving, give the salad a final toss to ensure the dressing is evenly distributed. If desired, finish with a sprinkle of fresh herbs like parsley for added color and flavor. Serve immediately for the best texture and taste.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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