by AntoniaJames
View
my 172 recipes »
Photo by AntoniaJames
A&M's Testing Notes:
Expand CollapseAntoniaJames's Notes:
ExpandOne organic Persian cucumber (3/4 cup, diced) (See note below.) Ask a question about this ingredient
One pound organic fingerling potatoes, scrubbed and cut in half Ask a question about this ingredient
½ cup celeriac (celery root) diced finely Ask a question about this ingredient
¼ cup finely diced celery Ask a question about this ingredient
2 teaspoons Dijon mustard Ask a question about this ingredient
2 tablespoons crème fraiche Ask a question about this ingredient
1 tablespoon fruity olive oil Ask a question about this ingredient
6 cornichons (or more, or less, to taste), finely chopped Ask a question about this ingredient
1 tablespoon capers, drained Ask a question about this ingredient
A splash or two of white wine or champagne vinegar (to taste) Ask a question about this ingredient
2 tablespoons finely chopped parsley Ask a question about this ingredient
1 teaspoon finely chopped tarragon (optional) Ask a question about this ingredient
Urfa biber (for the non-conformist and adventure seekers among you) Ask a question about this ingredient
Dice cucumber and put it in a large bowl (or the salad bowl, if you’re serving this right away). Sprinkle with a good pinch of salt.
Ask a question about this stepCover the potato pieces and diced celeriac with cold water and a pinch of salt. Bring to a boil and cook for about five minutes, until the potatoes are just barely tender.
Ask a question about this stepWhile the potatoes and celeriac are cooking, whisk together the mustard, crème fraiche and olive oil. Finely chop the cornichons and capers, add them to the dressing, and stir to combine. Taste it and add a splash or two of vinegar, if you think it would benefit from them.
Ask a question about this stepWhen the potatoes and celery root are cooked, drain and set aside. Drain from the bowl with the cucumbers any water that has accumulated. Add the potatoes, celery root and celery to the cucumbers.
Ask a question about this stepToss gently with the dressing. Test for salt and correct, if necessary.
Ask a question about this stepAdd freshly ground pepper to taste, and the chopped parsley and/or tarragon.
Ask a question about this stepSprinkle on a tiny pinch of urfa biber, if you like it and are feeling a bit adventurous.
Ask a question about this stepGently toss again.
Ask a question about this stepEnjoy!!
Ask a question about this stepNote about cucumbers: If you can't get a good Persian cucumber, use an English or other seedless one. You should peel it if it's not organic. I don't peel the Persians. Their skins are fairly thin, and they add a nice bit of color.
Ask a question about this stepThis salad can be made up to 8 hours ahead of time, but should be refrigerated until about an hour before serving.
Ask a question about this stepHow do I miss this little jewel of a recipe?!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This was fantastic. I steamed the potatoes instead of boiling (I couldn't find any celery root so used extra potatoes), used mayo instead of creme fraiche as I wanted it to last through the week, and used dill seed as I didn't have any fresh herbs. I think I doubled the amount of cornichons, which was perfect.