Posts Tagged ‘celery’

A few years ago I found a recipe for a root vegetable salad I’d never seen before as I flipped through my Larousse Gastronomique. I was immediately intrigued at the combination of a creamy old-fashioned garlic dressing with the crisp and earthy vegetables, and decided to give it a shot.

Since then, I have tried all sorts of vegetable combinations. I love how colourful and fresh the salad is. Accompanied by a hard-boiled egg or grilled piece of meat, it can make a full lunch.

Living in Montréal now, I have begun to explore the local food scene. I visited the market in Ste. Anne-de-Bellevue (a suburb on the western side of the island) on Saturday, and was delighted at what I found. Basically everything that went into this salad came from this market!

Ingredients – for 4 servings

-1 beet, finely sliced into half-circles
-1/2 small head fennel, finely sliced into strips
-1-2 carrots, cut into match-sticks
-1 celery stalk, cut into match-sticks
-2 medium tomatoes, sliced into rounds
-1/2 an apple, cut into thin wedges
-juice from 1/4 lemon or lime
-4 whole large leaves of lettuce (optional)
-a handful of toasted pumpkin seeds (optional), for garnish

-1.5 Tbsp cider vinegar
-1.5 Tbsp grain mustard
-1.5 Tbsp cream
-pinch fresh minced tarragon or dry tarragon
-cracked pepper and salt to taste


Wash and peel then finely slice all ingredients (feel free to leave all the peels on if you like – some like them and others don’t), leaving the apple for last. Drizzle lemon juice over apple to keep it from browning. Using a very sharp knife will help as well. Keep the beet separate so as not to colour everything in advance.

This salad can be assembled either on side-plates (the way that keeps it looking more special), or in a large, shallow bowl. Arrange the veggies however you like, over a leaf of lettuce if you choose to do so.

To make the dressing, mix the vinegar and mustard. Once thoroughly mixed, add the cream and mix some more, adding the tarragon at the end. Drizzle over salad, and add salt and pepper to taste.

The key to success with this salad is finely chopping all the ingredients. I hope you enjoy this as much as I do!


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My first abstract was accepted at an upcoming conference, so this weekend I flew to Halifax to finish my data analysis.  I spent the days working hard on my analysis, and caught up with good friends during the evening.  It’s lobster season on the East Coast, so when we headed out to a pub for supper, I gravitated towards the lobster roll.  It was what you might expect from a pub – decent, but not necessarily stellar (the fatal flaw being inadequate amounts of mayonnaise).  We were seated near the window, so we could see McDonalds advertising perhaps the only food that might tempt me to enter its franchise: the McLobster  (aka McDonald’s version of the classical maritime lobster roll).

The next day for lunch, we ventured to try the McLobster.  The McLobster was a step above the pub lobster roll, but any points it earned on the lobster salad (a touch of celery added a nice crunch), it lost on the bun (hotdog bun-like bread that is so chockerblock full of additives that it would take upwards of five weeks to mold).  My friend Alex and I decided that we would clearly have to try our own hand at making a lobster roll.

Friday night, four of us decided to have a seafood extravaganza. Clearly this was our moment.  We bought a live lobster at the grocery store, and after scoping the bread section, decided to go instead with Pillsbury croissants.  For the lobster salad, we used a mayonnaise spiked with lemon juice and seasoned with dill, salt, and pepper.  Inspired by the McLobster, we added a little celery for crunch.

Deep-fried calimari sizzling away

Our seafood extravaganza began with some deep-fried calamari that beautifully crispy and chewy cooked by our friend Matt.  We then savoured a bowl of seafood bisque with the lobster rolls and garlic bread.  After we recovered from over indulgence in seafood, we finished our evening with a slice of scrumptious hazelnut pie. The consensus was that these lobster rolls were delicious – and definitely something I’ll be making again and again when I’m on the coast during lobster season!

The creamy lobster rolls ready to be eaten!

Lobster Rolls

(8 mini-croissant lobster rolls)


8 mini-croissant (we baked up a package of Pillsbury Croissant Dough)

1 medium-sized live lobster

1 rib of celery, diced

Handful of dill

Juice of 1/2 lemon

Salt and Pepper

Mayonnaise to taste (we used about 3-4 tablespoons)


Boil the lobster in a large pot of salted water for 10-12 minutes.  Remove the lobster from the pot and flush with cold water to cool quickly.  Remove the lobster meat from the shell using whatever means possible (if you are a poor student devoid of lobster crackers, sharp scissors and a hammer work miracles).  Coarsely chop the lobster meat and transfer to a bowl.

Add to the lobster the mayo, celery, dill, lemon juice, and salt and pepper. Adjust the creaminess and seasoning to your liking.

Cut the croissants in half lengthwise, and fill each with a few tablespoons of lobster salad.  Delicious with a glass of chilled white wine!

– Catherine

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