white heat

we thought this all white, no-cook, shaved veggie salad seemed the perfect way to keep cool on a record breaking hot temperature day in the city. we've been busy shooting fall root vegetables for FNM and got to come home with lots of goodies, but the last thing we wanted to do was turn on the oven to roast them. this post is adapted from an old bon appetit recipe inspired by a salad from al di la in brooklyn. we had never eaten many of these ingredients raw but think you'll love the crunchy texture & earthy flavor - a delicious and beautiful start or side to any meal!

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White Salad

serves 2

1 medium parsnip, peeled & julienned

2 small sunchokes, peeled & thinly sliced

1 small bulb fennel, trimmed & thinly sliced

1 head white Belgian endive, thinly sliced

1/2 small celery root, peeled & julienned

1/2 small head cauliflower, trimmed & thinly sliced

3 tablespoons olive oil

2 tablespoons champagne vinegar

salt & pepper

1/4 cup crumbled blue cheese

in a large bowl, combine parsnip, sunchoke, fennel, endive, celery root and cauliflower and toss lightly. drizzle with oil and vinegar and season to taste with salt and pepper - toss to coat. divide between two shallow bowls and garnish with crumbled blue cheese. enjoy!

celery root

celery root is a very strange and scary looking vegetable! but with a little love it can be turned into so many beautiful dishes. i was first introduced to the root as this classic french dish when recipe testing for this cookbook. this luscious rich soup makes a perfect lunch or dinner and pairs nicely with a lovely green salad. it couldn't be easier to make, especially with the help of this fantastic tool! immersion blenders make silky smooth soups in seconds and the whisk attachment means you don't have to lug out the kitchen aid stand mixer for a small bit of whipped cream. next time i grab some celery root at the greenmarket, i'm going to try this beautiful salad!

Celery Root Soup

serves 4

3 leeks, white & yellow only, cleaned & sliced

1 tbs olive oil, plus more for garnish

1 1/2 lbs celery root, peeled & cubed

1 3/4 cups chicken broth

1/2 cup heavy cream

2 slices crispy bacon, crumbled

1/2 tart apple, cut into thin matchsticks

in a medium sized pot, saute leeks in oil until softened, about 8-10 minutes. add celery root, chicken broth and 3 cups of water. bring to a boil, reduce to simmer and cook 30-40 minutes or until celery root is soft. puree with an immersion blender or in batches in a blender. return to pot, off heat and stir in heavy cream and season with salt and pepper to taste. thin soup with a little water until desired consistency is reached. ladle into bowls and garnish with crumbled bacon, sliced apple and a drizzle of olive oil. enjoy!