Celery root and apple salad with pomegranate
It is finally March and I am thrilled! This winter has felt longer and more difficult than most I can remember. Of course, the pandemic has taken a huge toll, but there is something more; perhaps it is the lack of snow we had this year. It certainly helps me enjoy the winter months because we go backcountry skiing, and nothing beats the coziness of a fire! Since we left Colorado, it has been strange to not have seasons marked by snow and the changing of leaves. We do get an occasional storm in the winter. Usually, it blows through one day dropping a few inches, but nothing like we had back home. Now it's March, and I can finally stop wondering when the next storm might bless us with snow.Here in the American southwest, tourism spikes almost immediately as soon as the weather hints at spring. After all, this is the best time of year for hiking and exploring the desert. Since COVID, giant tour busses carrying people from all over the world, have been swapped for campers, vans and trailers of all sizes and decades, as Americans explore their own country. And there is so much to do here! We are after all, in the heart of the Grand Circle which means: national parks in all directions. Plus we have Lake Powell, Horseshoe Bend and Antelope Canyon, though the latter of these attractions is closed right now. Yet, people still come, replacing one attraction with another.
The peaceful solitude of the dessert will end temporarily and I can't say I am terribly excited about that.
I really enjoy the emptiness if this place. It's as if here, my mind can inhale and exhale deeply: breathing in thoughts and ideas, and sparking my imagination. Well, that sounds mawkishly sentimental. But I don't know how else to describe it. I love wandering through the desert in the evenings, with our dog Charlie, while the sun is setting and the light is perfect. In this magic hour, no one is around, so I take my time, stopping to inspect the lichen and substrate. In my opinion, it is the best way to enjoy this part of the world.
Despite the hesitation to hand over my solitude, I am really looking forward to the spring.
Because the change of pace and the vegetables the spring brings are some of the most exciting times! We are emerging from winter, leaving behind the pumpkins and root vegetables that carried us through. And in exchange we get fresh peas, favas, fresh greens and rhubarb! In a little while, we will temporarily forget the mighty winter vegetables and throw our arms around beautiful spring vegetables like bygone friends. But for a little while longer, we must continue to embrace the winter diet. It is, after all, still very cold in most of the country.
Today's recipe is a nod towards the freshness of spring. Using winter and fall ingredients, I've created a salad that is bright with fresh fruits and raw celery root.
It is best to find a celery root on the smaller side for this dish, because a little goes a long way! Also, I was lucky enough to have a fresh pomegranate and oranges from my brother's yard for this recipe, which lent to the inspiration for freshness. However, if your brother does not have an orchard, or you cannot find pomegranate right now, dried cherries would be an excellent substitute. For the apple and the celery root, I use a Japanese mandoline to achieve uniform slices. This is a really great tool for cutting down on time spent in the kitchen, not to mention; it makes you look like a pro. For this recipe, I used the 1/32 slicer attachment. And while you can find all sorts of versions, I recommend sticking to the green tan or white Japanese versions. Simply because they have very sharp blades, and they are simple and compact; which makes them easier to store than the heavy metal contraptions you will find. I recommend this cute tan one, which comes with all three attachments, from Restaurant Supply.
Celery Root, Apple and Pomegranate Salad
Ingredients
- 1 small celery root
- 1 apple, Granny Smith or pink lady are both good options
- 1 c pomegranate seeds
- 3 tbsp parsley leaves, chopped
- 1/8 tsp whole grain mustard
- 1 tsp honey
- 2 tsp apple cider vinegar
- 1 tsp orange juice, fresh is always best
- 2 tbsp walnut oil
- salt and freshly cracked black pepper, to taste
Instructions
- Using a medium sized bowl and your mandoline, slice your celery root and apple into 1/32 julienne.
- Add pomegranate seeds and parsley, season lightly.
- In a separate, small bowl (placed on a towel for stability) whisk together mustard, honey, and apple cider vinegar. Next, slowly whisk in walnut oil. Finally, whisk in orange juice and season to taste.
- Dress the celery root salad lightly and taste for seasoning adjustments.