At this time of year, an Ontario locavores green vegetable options are understandably limited. That shouldn’t stop you from getting your seven-a-day though!
Celeriac is a beautiful, unique winter vegetable. They store well, sweeten with time and can provide a refreshing earthy twist to your usual winter fare. Scrub your roots well and peel with a big knife. Don’t be afraid to lob off big pieces, the skin can be very tough. That being said, nothing worth having is easy — right?
- 2 slices thick country-style bread
- 8 Pristine Gourmet Cold-Pressed Virgin Sunflower Oil, divided
- 2 small Ontario celeriac roots, peeled
- ½ lemon, plus 2 tbsp lemon juice
- 1 Ontario egg yolk
- 1 Ontario garlic clove, peeled
- 3 anchovy fillets, divided
- 4 stalks Ontario celery, sliced in half lengthwise, thinly cut on a diagonal
- 1 handful of celery leaves
- 1/2 cup Mountainoak Aged Gouda, shaved
- 1/4 cup Ontario dill fronds
- 4 strips of Ontario bacon, fried crisp
- Salt + pepper to taste
- Preheat oven to 400°. Remove crust from bread and tear into bite sized pieces. Toss bread with 2 tbsp Pristine Gourmet Sunflower Oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes. Set aside to cool -- do not cover.
- Meanwhile, thinly slice celery root into thin matchsticks. We like a mandolin for this task. Place in a large bowl and cover with water; squeeze in juice from lemon to keep celeriac from going brown.
- Whisk together egg yolk, finely chopped garlic, lemon juice, and 3 anchovy fillet until smooth and substantially lighter in colour. Gradually drizzle in 6 tbsp oil while vigorously whisking. Continue to mix until pale and thick. Season dressing with salt and pepper.
- Drain reserved celery root and toss with sliced celery in a large bowl. Add celery leaves, gouda, croutons, and dressing and toss to combine. Garnish with crispy fried bacon and dill fronds.