Celery Root and Cucumber Salad With Dill Dressing

A great recipe for summer and the local farmers market.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 1  large celery root
• 1  cucumber

• Dressing

• 1⁄2 cup fresh dill, roughly chopped
• 1  tablespoon shallot
• 1  tablespoon  pommery mustard
• 1  tablespoon Dijon mustard
• 3⁄4 cup champagne vinegar or 3⁄4 cup white wine vinegar
• 2  cups  pure olive oil

Directions

1. Peel and halve the celery roots [can also use 2 medium] place in a covered baking dish with a little water and salt to taste if desired.
2. Bake in moderate oven 45 minutes or until a knife passes through easily.
3. Peel the cucumber [optional if not waxed] and cut in half rounds.
4. Allow the celery root to cool, then slice in rounds similar to the cukes. Mix together.
5. Add dressing. Vegetables should be well coated but not gloppy. Taste to adjust seasoning.
6. Garnish with some dill sprigs over the salad.
7. The dressing:
8. Combine the all except oil in a food processor. Add the oil slowly, then add the dill. Season with salt and black pepper.