Salad of White Asparagus and Celeriac

White Asparagus is everywhere in French markets in the spring. Farmers go to a lot of trouble to grow this colorless vegetable. This salad makes excellent use of the prized white asparagus and offers a vegetable tip for cooking artichokes, white asparagus, celeriac and Jerusalem artichokes when you want to keep their color.

SALAD OF WHITE ASPARAGUS AND CELERIAC

(Serves 6)

• 18 Even-sized (not too thick) white asparagus
• 1/2 celeriac, peeled and diced into 1 cm squares
• about 12 chestnut mushrooms, depending on size (may substitute shitaki, shimeji or sliced oyster mushrooms)
• 2 tablespoons sweet walnuts
• enough watercress, rocket(arugula) or other small mesclun greens for a base of green on six plates

DRESSING

• 6 tablespoons walnut oil plus 2-3 extra-virgin olive oil
• 2 Tablespoons Balsamic vinegar 
• salt, pepper, pinch powdered mustard
• couple of drops of truffle oil (optional)

To cook the vegetables in a "blanc": This is the cooking method for white asparagus artichokes, celeriac and Jerusalem artichokes when you want to keep their color; it also give them texture.

Peel the white asparagus and discard the base of the root at the point where it begins to toughen. Peel the celeriac and dice as required. Take 2 saucepans large enough to fit the vegetables and place a spoonful of flour in the base of each. Using a whisk, add in enough cold water to cover the vegetables, and bring each to the boil, stirring with the whisk to prevent lumps. Add one of the vegetables to each pot and cook until just tender to the taste, but a little crunch--about 6 to 8 minutes, depending on toughness. Drain and combine in a bowl; set aside.

Rinse the mushrooms if necessary, or wipe over carefully. Set aside. Wash and prep the greens; set aside. As near as is comfortable before diner, put a film of olive oil on a pan and quickly saute the mushrooms just enough to give them a sheen. Add to the bowl, without stirring them in.

The Dressing: Combine all the all the ingredients except the truffle oil in a jar or bowl; season and set aside until dinner.

To Serve: Place a bed of greens on each serving plate. Shake or whisk the dressing and pour over the combined vegetables and mix. Pile in the center of the greens, dot with sweet walnuts, add a few drops truffle oil is using and serve immediately.

Comments

[Magic of Spice]

Beautiful summer salad, and I love this dressing...I have never worked with celeriac, but have seen it around. Will try this:)

[Anne Ritchings]

Let me know how it turns out. We loved it.