Servings: 4
Ease of Preparation: Easy
Chef Pino Di Cerbo, world’s greatest Veg Head, loves his veggies almost as much as he loves trying recipes from around the world! When you hear Caesar salad, do you think celery? Well, you will now! Celery root, celery, tender celery leaves come together with a veg-friendly Caesar dressing and some rich Manchego cheese!
Ingredients:
- 2 slices bread
- ½ cup (120 ml) olive oil, divided
- ½ tablespoon (7.5 ml) celery salt
- 1 medium celery root, peeled
- 3 tablespoons (45 ml) lemon juice, divided
- 1 egg, yolk
- 1 garlic clove
- 1 teaspoon (5 ml) white miso
- 1 teaspoon (5 ml) ground nori
- 1 tablespoon (15 ml) nutritional yeast
- Salt and pepper
- 4-6 celery stalks
- ½ cup (120 ml) celery leaves
- 2 ounces (57 g) grated manchego
Method:
Preheat oven to 325 F (160 C).
Cut the bread into cubes. Toss with 2 tablespoons (30 ml) of the olive oil and the celery salt.
Turn the bread cubes out onto a lined tray and bake until golden and crisp, 7-10 minutes.
Slice the celery root into planks. Cut crosswise across the planks to slice into julienne. Place the celery root into a bowl, toss with 1 tablespoon (15 ml) of the lemon juice and set aside.
In a blender, combine the yolk, garlic clove, remaining lemon juice, miso, ground nori, and nutritional yeast. Blitz to combine.
While the blender is running, slowly stream in the remaining olive oil until a thick and creamy dressing is formed. Season with salt and pepper and refrigerate until needed.
Slice the celery stalks lengthwise, then slice thinly on the bias and add to the celery root.
Add the celery leaves to the bowl and toss to combine.
Drizzle the dressing onto the salad and toss again to coat.
Turn the salad out into a serving bowl.
Sprinkle with the grated Manchego, crack over some fresh pepper and serve immediately.
