WONDERFUL WINTER VEGETABLES with Chef Paige Vandegrift

Ingredients

• Vinaigrette
• 1 tbl white wine vinegar
• 1 tbl Dijon mustard
• salt and black pepper, to taste
• ⅓ cup vegetable oil
• ½ cup heavy cream
• Salad
• 1 medium celery root (about 1 pound), trimmed and peeled
• juice of 1/2 a lemon
• 3 to 4 tbl minced Italian flat leaf parsley
• ⅔ cup golden raisins
• ⅔ cup coarsely chopped toasted walnuts
• salt and black pepper
• 1 small head frisee, trimmed, washed and dried

Instructions

Vinaigrette: In a small bowl, whisk the vinegar and mustard together until smooth. Season with salt and pepper. Whisk in the oil in a thin stream to form an emulsion. Whisk in the cream. Taste and correct the seasoning. Set aside while you prepare the vegetables. Do not make the dressing too far in advance or it will become too thick.

Salad: Cut the celery root into matchstick-sized strips. If time permits, toss the celery root with the juice of half a lemon (a tablespoon or so) and a pinch of salt and let sit for 30 minutes. This will soften the celery root a bit. When you are ready to make the salad, cut the apples into matchstick-sized strips. (The apples can also be prepared a bit ahead, simply toss them with a squeeze of lemon juice to keep them from oxidizing.) Combine the celery root, apple, parsley, raisins and walnuts in a large bowl. Season with salt and pepper. Add enough dressing to generously coat and toss well. Taste and correct the seasoning.

Arrange the frisée decoratively around the edge of a serving platter or divide among individual plates. Mound the salad in the center of the plate(s) and serve. (Alternatively, the frisée may be tossed with the salad and the vinaigrette.) Serves 6.

Note: The proportions of the ingredients in this salad are only general guidelines. The basic idea is to use roughly equal quantities of julienned celery root and apple (with perhaps a bit more apple than celery root) and add parsley, golden raisins and walnuts to taste.

Recipes by Chef Paige Vandegrift, www.simple-food.com.

Added Tuesday, Jan. 26, 2010