Celery Root and Apple Salad with Blue Cheese and Walnuts

After experimenting with cooked celery root in our beef pot pie, I've started noticing it in a variety of uncooked dishes, such as this salad.  While some similar root vegetables can't be eaten raw (or wouldn't taste good if they were) celery root was pleasantly tasty as a raw ingredient in this salad.   Not to mention, it has many health benefits- low calories, high potassium, rich in vitamins, and many more.  It has a earthy, almost nutty taste which paired well with the sweet acidity from the apples. The texture reminds me of a carrot- crunchy but not starchy.  The blue cheese and walnuts added some additional flavor and texture to the dish, and the tangy vinaigrette was the perfect thing to tie it all together.  This is a light and refreshing salad, that is surprisingly filling at the same time.  Thanks to Food & Wine for the recipe!

Ingredients:
1/4 cup apple cider vinegar
1 tablespoon dijon
1/4 of a red onion, minced (or one shallot)
salt and pepper
6 tablespoons olive oil
1 cup crumbled blue cheese
3 large granny smith apples, peeled and diced into 1/2 inch cubes
1 large celery root (or two small- should be about the same amount as the apples) peeled and diced into 1/2 inch cubes
1/2 cup toasted walnuts, roughly chopped or halved (I bought mine pre-roasted, but you can do that step yourself if yours are raw.  It definitely makes a difference!)

*As a note, this recipe makes A LOT.  But the leftovers save well and the salad tastes even better after a day or two.  However, you can cut the recipe in half to make a smaller amount.

Peeled celery root

Directions:
Make the dressing by combining the vinegar, mustard, onion or shallot, about 1/2 teaspoon salt and some freshly cracked black pepper. Let it stand for 10 minutes, and then whisk in the olive oil and 1/4 cup blue cheese.  

Combine the chopped celery root and apple in a large bowl.  Pour the dressing over top, and add the remaining blue cheese and walnuts.  Mix thoroughly and refrigerate until ready to serve!  

Deviled Eggs

Happy Easter!  Yesterday I decided to make some deviled eggs to bring over to the family gathering this afternoon.  I've always loved deviled eggs but they require so much work that I hardly ever make them.  By "so much work" I mean the peeling... I always have a hard time peeling the eggs so they come out smooth.  This time was no different, but by the last few eggs I was definitely improving.  Anyway, it was definitely worth the time and effort because these taste soooo good!  I was literally licking the bag after piping in the egg yolk filling.  The good thing about deviled eggs is that it's easy to make a large batch.  This time I only did 9 eggs, but next time I'll definitely increase that number. 

Ingredients:

9-12 eggs (supposedly "old" eggs peel better, so buy your eggs a few days in advance)

Water for boiling

2 T mayonnaise, preferably homemade

1 T dijon mustard

1 T white wine vinegar

1 t  olive oil

1 t hot sauce

1 T chopped caper berries (or capers, or dill pickle)

1 t smoked paprika, to sprinkle on top

Directions:

In a large sauce pan, cover your eggs with cold water.  Place over high heat, cover, and bring to a boil.  As soon as the eggs are boiling, remove from heat and let them sit for 12 minutes.  

Meanwhile, prepare a bowl of ice water for the eggs when they are done cooking.   With a slotted spoon, take the eggs out of the hot water and place them into the ice water.  Once the eggs are cool enough to touch, drain the ice water.   

I read a tip that if you crack the eggs before shocking them in ice water they are easier to peel.  I haven't tried it yet, but I will next time.  I tapped the eggs on the edge of the sink to crack the shell all around, and then peeled them- some under running water to see if made a difference.  I couldn't tell... Anyway, it definitely takes patience!  As you can see, some of them came out a little rough.  It's not too noticeable once they are sliced in half.

Slice the eggs in half the long way, and scoop out the yolk.  Place all of the yolks in a bowl.

Mash up the yolks with a fork or spoon.  Then add the mayonnaise, mustard, hot sauce, and vinegar.  Stir to combine.  Next add the oil, and stir again.  Finally, add the chopped caper berries or substitute.  Taste for salt.  I didn't have to add any to mine.  

Place the filling into the corner of a zip lock bag, and cut off the tip so you can pipe in the filling.  Alternatively, you can just scoop it in with a spoon, but this way is prettier.   Fill each egg half with the yolk mixture- you will probably have a couple egg whites left over because there won't be enough filling.  I was able to fill 8 out of the 9 eggs.

Sprinkle the smoked paprika on top, and refrigerate until ready to serve!

Home-made Mayo

Mayonnaise is a kitchen item most people would never think of trying to make themselves... I mean, who even knows what is IN mayo in the first place?  On cooking shows, they always make a big deal out of making this condiment, as if it is extremely difficult to master.  Well, I'm hear to tell you it is one of the most simple things to make, as long as you have an immersion blender.  And it uses pretty standard household ingredients that most people have on hand so you can whip it up at any moment's notice.  Best of all, you get great taste without all the preservatives they include in the store-bought stuff.  Thank you to my favorite food blog, Serious Eats, for teaching me this trick!

Ingredients: (makes about one cup)

1 egg yolk

1 T lemon juice (lime juice or white vinegar will work too if that's all you have)

1 T water

1 t dijon mustard

1 cup Vegetable oil

Directions:

Combine the egg yolk, lemon (or lime) juice, water and dijon mustard into your cup.  If you have a tall measuring cup like the one in the photo, that is ideal for using the immersion blender.

Pour the oil into the cup next. 

Place the head of the blender in the cup, and turn it on, moving it around slightly as needed.  You may need to stop every once in a while to scrape the edges or stir.  The total blending time is only about one minute.

You will see the mixture become solid and in the end it will be the same texture as the mayo you buy at the store!  Season with a little kosher salt, and you are done. So easy!