Artichoke And Celery Root Salad With Mustard Dressi

Name: Artichoke And Celery Root Salad With Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large artichokes; 3 lemons, quartered lengthwise; 10 fresh thyme sprigs; 2 large shallots, sliced; 2 bay leaves; 1 cup dry white wine; 1 large carrot, sliced into rounds; 1 large celery stalk, sliced; 1/4 cup olive oil; Water; 1 head of elephant garlic, cloves separated, peeled, chopped into 1/4-inch cubes; 1 cup olive oil; 1 1 1/4-pound celery root, peeled, cut into matchstick-size strips; 2 large carrots, peeled, chopped; 1 large onion, chopped; 2 large celery stalks, chopped; 3/4 cup extra-virgin olive oil, divided; 1/2 cup walnuts, toasted; 2 tablespoons Dijon mustard; 2 tablespoons whole grain Dijon mustard; 2 tablespoons Sherry wine vinegar; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh parsley

Servings: persons

6 large artichokes
3 lemons, quartered lengthwise
10 fresh thyme sprigs
2 large shallots, sliced
2 bay leaves
1 cup dry white wine
1 large carrot, sliced into rounds
1 large celery stalk, sliced
1/4 cup olive oil
Water
1 head of elephant garlic, cloves separated, peeled, chopped into 1/4-inch cubes
1 cup olive oil
1 1 1/4-pound celery root, peeled, cut into matchstick-size strips
2 large carrots, peeled, chopped
1 large onion, chopped
2 large celery stalks, chopped
3/4 cup extra-virgin olive oil, divided
1/2 cup walnuts, toasted
2 tablespoons Dijon mustard
2 tablespoons whole grain Dijon mustard
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

1
Cut top half off 1 artichoke; rub cut ends with one lemon quarter. Break off outer leaves until only pale green leaves remain. Trim and peel stem. Rub with lemon. Repeat with remaining artichokes. Place lemon quarters and next 7 ingredients in heavy large pot. Add trimmed artichokes. Add enough water to cover artichokes by 1 inch. Bring artichokes to boil uncovered; remove from heat. Let stand just until tender when tester is inserted into center of artichokes, about 25 minutes. Using slotted spoon, transfer artichokes to plate to cool. Halve lengthwise. Scoop out choke and remove any spiny leaves from centers. Cut each half into 3 wedges. (Can be made 1 day ahead. Cover and refrigerate.)
2
Bring garlic and 1 cup olive oil to simmer in heavy small saucepan over medium heat. Reduce heat to medium-low and simmer until garlic is very soft, stirring occasionally, about 30 minutes. Strain garlic, reserving oil and garlic separately. (Can be made 1 day ahead. Cover and refrigerate chopped garlic and garlic oil separately.)
3
Add celery root to large pot of boiling salted water; cook until crisp-tender, about 1 minute. Using slotted spoon, transfer celery root to strainer. Rinse under cold water; drain well. Return water in large pot to boil. Add carrots to pot; cook 30 seconds. Add onion; cook 30 seconds. Add celery; cook 30 seconds. Drain vegetables. Rinse under cold water until cool; drain well. (Can be made 1 day ahead. Cover and refrigerate.)
4
Puree 1/4 cup extra-virgin olive oil and walnuts in blender until smooth. Add both mustards and vinegar; puree until smooth. Gradually add remaining 1/2 cup extra-virgin olive oil and 1/2 cup reserved garlic oil. (Can be made 1 day ahead. Cover and refrigerate.)
5
Mix artichokes, roasted chopped garlic, celery root, carrots, onion, celery, 1 cup dressing, chives, and parsley in large bowl; toss to coat. Transfer to platter and serve. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 2 hours before serving.)

1802

kcal

Calories

135

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 6 large artichokes, 3 lemons, quartered lengthwise, 10 fresh thyme sprigs, 2 large shallots, sliced, and more.

Yes, Artichoke And Celery Root Salad With Mustard Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke And Celery Root Salad With Mustard Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions