Leeks Vinaigrette and Celeriac Slaw
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
6 tablespoons olive oil
Freshly ground black pepper
Trim tough green ends from leeks. Leaving stem ends intact - slice leeks lengthwise into quarters. Rinse leeks well - inspecting so make sure they are completely free of grit. Fill a large sauce pan with water. Set over high heat and bring to a boil. Salt well (as if for pasta), add leeks, reduce heat and simmer until leeks are very tender. Remove from heat, drain and carefully pat dry. Whisk together mustard, vinegar and juice of 1/2 the lemon. Thinly slice remaining half of lemon. Slowly whisk olive oil into mustard mixture forming a nice emulsified vinaigrette. Adjust seasoning with salt and pepper. Add leeks and lemon slices. Gently toss together so that leeks are completely bathed in vinaigrette. Let stand at least one hour and serve chilled or at room temperature.
- 2 large heads celeriac
- 1/4 cup white wine vinegar
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish, more or less to taste
- 3 tablespoons capers, roughly chopped
- Sea salt
- Freshly ground black pepper
Remove tough peel of celeriac and slice root into matchsticks. Place in a bowl and douse with white vinegar. Toss to coat. Whisk together sour cream, horseradish and 2 tablespoons capers. Season well with salt and pepper. Add dressing to a bowl and toss well. Let stand at least one hour and serve chilled or room temperature. Sprinkle with remaining chopped capers just before serving.