This white-on-white, chic and classic bistro salad of raw, crunchy matchsticks of celery root dressed with mayonnaise and mustard is essentially the French version of coleslaw. I like serving it alongside rich foods like Pâté de Campagne (here), or as a side dish alongside a simple Roast Chicken (here). It’s also wonderful as part of a lunch of composed salads.
[SERVES 4]
1 celery root, peeled (about ¾ pound before peeling)
¼ cup mayonnaise (preferably homemade, here)
1½ tablespoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons water
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
Cut the celery root lengthwise into thin slices, using a mandoline if possible to make this really uniform and easy. Pile the slices and cut them lengthwise into thin matchsticks. You should have about 2 cups of matchsticks.
Whisk together the mayonnaise, mustard, lemon juice, water, salt, and pepper in a large bowl and add the celery root. Toss to combine. The salad can be made up to a day ahead as long as you keep it in an airtight container in the refrigerator.
Pinzimonio is an Italian crudité. It is both utterly simple and thoroughly sophisticated. Commonly eaten at the start of the meal, pinzimonio celebrates the arrival of the season’s first pressing of olive oil. It is traditional to include every vegetable in season. Feel free to use whatever vegetables you love.
[SERVES 4]
2 heads endive
1 head Treviso or radicchio
1 bulb fennel
1 bunch scallions
1 bunch radishes
1 cup best extra-virgin olive oil
Coarse salt
Freshly ground black pepper
Remove the stem ends from the endive and the Treviso and separate the leaves.
Trim off and discard the tough base of the fennel (approximately the bottom ¼ inch) and any dark, bruised outer layers. Trim off most of the green tops and fronds and set aside for another use (or discard). Slice the fennel lengthwise into pieces that are neither too thick nor too thin.
Trim off and discard the root ends and the very dark green tops of the scallions.
Cut the radishes in half lengthwise, leaving a bit of their greens on top to act as handles.
You could also add cleaned and trimmed carrots, celery, tomatoes, green beans, asparagus, etc.
Artfully arrange all of the prepared vegetables on a platter, pour the olive oil into a shallow bowl, and season it with a pinch of salt and freshly ground black pepper. That is literally it.