Chefs Binge · Polish · Serves 4 servings
Celeriac Salad - Polish Recipe (Surówka z Selera)
A Polish celeriac salad, surowka z selera: raw celeriac and apple grated coarsely and dressed with mayonnaise, lemon and a little sugar. Fifteen minutes, nothing cooked, and it goes with almost any roast or cutlet.
Prep
15 min
Total
15 min
Serves
4 servings
Per serving
95 kcal
Ingredients
1 Celeriac - about 600 g, peeled deeply and coarsely grated
1 Apple - about 150 g, peeled and grated
3 tbsp Mayonnaise - or half mayonnaise and half soured cream for a lighter salad
1 tbsp Lemon juice - or apple cider vinegar
1 tsp Sugar - optional, depending on how sweet the apple is
1 tbsp Double cream - optional, for extra creaminess
Salt and pepper to taste
Fresh parsley or dill - chopped (for garnish)
Method
1
Prepare the Vegetables. Peel the celeriac deeply, taking a good centimetre off with a knife, and cut away anything hollow or brown. Grate it on the coarse side of a box grater, then grate the apple last and get it into the bowl quickly, because it browns fast.
2
Mix the Ingredients. Add the mayonnaise, lemon juice (or apple cider vinegar) and the sugar if you want it, and mix until every shred is coated. Dress it straight away, because the lemon juice is what stops the celeriac and apple browning. For extra creaminess, add a splash of double cream.
3
Season. Add salt and pepper to taste, but go lighter than feels right. Salt keeps drawing water out while the salad chills, so season again just before serving.
4
Chill. Chill for at least 30 minutes, and an hour is better. The cold firms the shreds up and takes the raw edge off the celeriac.
5
Serve. Give it a stir first, because the dressing settles as it sits, then serve cold with chopped parsley or dill. Smacznego!
Chef’s notes
Peel it deeply. Celeriac is knobbly and roots grow out of the surface, so a peeler skates over the top of it. Take a centimetre off with a knife and cut away anything hollow or brown.
Dress it as soon as it is grated. Cut celeriac and apple both brown quickly, and the lemon juice in the dressing is what stops it.
Under-season at first. Salt keeps drawing water out while the salad chills, so taste and season again just before it goes to the table.
The half hour in the fridge is not optional. Cold firms the shreds up as well as softening the raw edge of the celeriac. An hour is better.
Eat it within a day or two. It is at its best on the day and the dressing loosens as it sits, so give it a stir before serving.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/celeriac-salad-polish-recipe-surowka-z-selera
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