So, Seattle is doing this thing where it gives us one STUNNING day (as in clear blue skies, gentle spring breezes and warm, freckle-generating sunshine) and then nothing but grey drizzly gloom for the rest of the week. I’m not trying to be ungrateful or anything, but c’mon! It’s MAY already!
To fight back, I’ve been firing up the grill, opening all the doors, drinking iced tea, and eating crunchy salads in hopes that I can will the sun out of hibernation-permanently. Well, at least for a couple months anyways.
There aren’t any juicy heirloom tomatoes yet, or sweet ears of corn, but there are plenty of goodies to make warm-weatherish fare-like crunchy salads; salads with heft and texture, with personality and presence. Even those made with late winter/early spring friendly ingredients like radishes, apples, and celeriac (also known as celery root), manage to be both refreshing and satisfying. They give hope to those of us Seattleites begging for the warmth of the sun like a slab of warm watermelon demands a sprinkle of salt.
Radish, Apple, and Celeriac Rémoulade
This is my take on the uber-traditional French classic, céleri rémoulade. I added crisp radishes and sweet/tart Granny Smith apples and made the dressing with a mix of mayonnaise and yogurt flavored with garlic, which I find tastes than much better than just gloppy mayo (and is better for you too). Finely minced shallots instead of green onions would be welcome as well.
Eat this for brunch with dill-scrambled eggs and toast, for lunch with hummus and pita, as an hors d’oeuvres on crostini, or for dinner atop seared mahi mahi or red snapper. Super versatile, super easy.
Makes 4 servings
Ingredients:
2 tablespoons plain yogurt (low-fat is fine)
1 tablespoon mayonnaise (low-fat is fine)
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar or lemon juice
1 clove garlic, finely minced (optional)
½ cup thinly sliced radishes
½ cup julienned Granny Smith apples
½ cup julienned celeriac (celery root)
1 tablespoon thinly sliced green onions
Salt and pepper to taste
Prepare the dressing. Combine the yogurt, mayonnaise, mustard, vinegar or lemon juice and garlic (if using) together.
Dress the vegetables. Toss the radishes, apples, celeriac, and green onions with the dressing. Add salt and pepper to taste and serve immediately. Keeps for up to one day refrigerated.
