A Simple Salad of Celery Root and Sausage
- celeriac about 1 pound (500g)
- plump, garlicky sausages 4
- peanut oil 3 tablespoons
- walnut oil a tablespoon
- lemon juice a tablespoon
- smooth Dijon mustard 2 teaspoons
- flat-leaf parsley a small bunch
- Peel the celery root, dipping it into cold water containing a drop of lemon juice as you go.
- Cut into pieces a scant 1/8 inch (3mm) thick.
- Bring to a boil in a pan of deep water, add salt, then cook for seven to ten minutes, until tender when pierced with the tip of a knife.
- Meanwhile, fry or grill the sausages as you think fit, then cut them into thinnish slices and drop them into a salad bowl.
- If they crumble, all to the good.
- Make the dressing with the peanut and walnut oils, lemon juice, and mustard, whisking the ingredients together with a grinding of salt and pepper.
- Chop the parsley and stir it into the dressing (the parsley is essential here, I think).
- Drain the celery root.
- Now toss carefully with the sausage and the dressing.