On my last trip to Whole Foods, the black radishes looked particularly nice (which doesn’t really make sense, I believe they are a winter crop), so I picked one up. Since I was off season anyway, and because I saw a nice one, I also grabbed a celery root (celeriac), which resembles the head of some Lovecraftian horror.
I poked around online, and after glancing at a few things decided to make a kind of slaw or salad. A few of the recipes I came across, mentioned blanching the celery root, to soften the flavor and give it a creamier texture. I didn’t find this necessary, as I appreciate the full strength and crunch of both the celeriac and the radish. It’s really simple to make. Just leave time for a lot of chopping if you don’t have a good mandolin slicer!
1 celery root (celeriac)
1 black radish
1 sweet/Vidalia onion
1/4 cup apple cider vinegar*
1/8 cup lemon juice*
1/8 cup Organic stone ground mustard*
*amount really depends on how big the vegetables were, and taste. I didn’t really measure, so really it’s your judgement. Start less, you can always add more.
Peel the radish and celery root. Cut into long, thin julienned style slices, trying to keep them fairly uniform in size. Add them to a big bowl. Then, cut the onion into slices and add that to the bowl as well. Stir everything around to mix.
Add the lemon juice, vinegar,mustard, salt, and pepper. Stir to combine. I like Organicville stone ground mustard; the ingredients are simple, real, and there is no added sugars or preservatives.
In the end, You should end up with something like this: