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Artichoke and Celery Root Salad with Mustard Dressing Recipe

Artichoke and Celery Root Salad with Mustard Dressing Recipe

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Artichoke and Celery Root Salad with Mustard Dressing

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Ingredients

Count

Nutrition

683

Calories

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Ingredients:

Serving

6 large artichokes
3 lemons , quartered lengthwise
10 fresh thyme sprigs
2 large shallots, sliced
2 bay leaves
1 cup dry white wine
1 large carrot, sliced into rounds
1 large celery stalk, sliced
1/4 cup olive oil
water
1 head of elephant garlic, cloves separated, peeled, chopped into 1/4-inch cubes
1 cup olive oil
1 1 1/4- lb celery root, peeled , cut into matchstick-size strips
2 large carrots, peeled, chopped
1 large onion, chopped
2 large celery stalks, chopped
3/4 cup extra-virgin olive oil, divided
1/2 cup walnuts, toasted
2 tbsp dijon mustard
2 tbsp whole grain dijon mustard
2 tbsp sherry wine vinegar
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Directions:

For artichokes: Cut top half off 1 artichoke; rub cut ends with one lemon quarter. Break off outer leaves until only pale green leaves remain. Trim and peel stem. Rub with lemon. Repeat with remaining artichokes. Place lemon quarters and next 7 ingredients in heavy large pot. Add trimmed artichokes. Add enough water to cover artichokes by 1 inch. Bring artichokes to boil uncovered; remove from heat. Let stand just until tender when tester is inserted into center of artichokes, about 25 minutes. Using slotted spoon, transfer artichokes to plate to cool. Halve lengthwise. Scoop out choke and remove any spiny leaves from centers. Cut each half into 3 wedges. (Can be made 1 day ahead. Cover and refrigerate.)
For salad: Bring garlic and 1 cup olive oil to simmer in heavy small saucepan over medium heat. Reduce heat to medium-low and simmer until garlic is very soft, stirring occasionally, about 30 minutes. Strain garlic, reserving oil and garlic separately. (Can be made 1 day ahead. Cover and refrigerate chopped garlic and garlic oil separately.)
Add celery root to large pot of boiling salted water; cook until crisp-tender, about 1 minute. Using slotted spoon, transfer celery root to strainer. Rinse under cold water; drain well. Return water in large pot to boil. Add carrots to pot; cook 30 seconds. Add onion; cook 30 seconds. Add celery; cook 30 seconds. Drain vegetables. Rinse under cold water until cool; drain well. (Can be made 1 day ahead. Cover and refrigerate.)
Puree 1/4 cup extra-virgin olive oil and walnuts in blender until smooth. Add both mustards and vinegar; puree until smooth. Gradually add remaining 1/2 cup extra-virgin olive oil and 1/2 cup reserved garlic oil. (Can be made 1 day ahead. Cover and refrigerate.)
Mix artichokes, roasted chopped garlic, celery root, carrots, onion, celery, 1 cup dressing, chives, and parsley in large bowl; toss to coat. Transfer to platter and serve. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 2 hours before serving.)
Market tip: Look for large, firm, unblemished celery root. Store the vegetable, unwashed, in a plastic bag in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	682.92 Kcal (2859 kJ)
Calories from fat	514.12 Kcal
		% Daily Value*
Total Fat	57.12g	88%
Cholesterol	17.5mg	6%
Sodium	643.15mg	27%
Potassium	615.02mg	13%
Total Carbs	33.56g	11%
Sugars	10.42g	42%
Dietary Fiber	8.8g	35%
Protein	8.26g	17%
Vitamin C	26.6mg	44%
Vitamin A	0.2mg	7%
Iron	1.6mg	9%
Calcium	78.8mg	8%

Amount Per 100 g
Calories	196.35 Kcal (822 kJ)
Calories from fat	147.82 Kcal
		% Daily Value*
Total Fat	16.42g	88%
Cholesterol	5.03mg	6%
Sodium	184.91mg	27%
Potassium	176.83mg	13%
Total Carbs	9.65g	11%
Sugars	3g	42%
Dietary Fiber	2.53g	35%
Protein	2.37g	17%
Vitamin C	7.7mg	44%
Vitamin A	0.1mg	7%
Iron	0.5mg	9%
Calcium	22.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.