Recipe: Corn Salad Celery Beet

Name: Salade mache céleri betterave
Prep time: 20 min
Cook time: 5 min
Total time: 205 min
Yield: 4 portions
Ingredients: 200 g de salade de mâche de champ bien lavée et épluchée1 petite boule de céleri bio1 belle betterave crue de champ cuite (au four si vous trouvez)20 g de gingembre frais taillé en minuscule duxelles1 échalote (grise si vous trouvez) ciselée1 cuiller a soupe de bon vinaigre de vin1 cuiller a soupe de vinaigre de riz3 cuillers a soupe d'huile de colza1 cuiller a soupe d'huile de noisettes1/2 jus de citronsel et poivre blanc du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Starters

Prep 20 min

Cook 5 min

Rest 3h

Total 3h25

Servings 4 serv.

This salad is a great classic of French cuisine as cooks even call it MCB. It is characterized by the osmosis of flavors from its elements when tasted together, here is therefore my interpretation

Ingredients for 4 servings

200 g of corn salad, well washed and trimmed
1 small organic celery bulb
1 beautiful raw field beet, cooked (in the oven if you can find)
20 g of fresh ginger cut into tiny duxelles
1 shallot (grey if you can find) finely sliced
1 tablespoon of good wine vinegar
1 tablespoon of rice vinegar
3 tablespoons of rapeseed oil
1 tablespoon of hazelnut oil
1/2 lemon juice
salt and white pepper from the mill

Step-by-step directions

3 hours before serving:

1- In a salad bowl pour the juice of 1/2 lemon, the ginger cubes, rice vinegar, 1 tablespoon of rapeseed oil, fine salt and pepper from the mill.

2- Peel your celery bulb then make slices and cut them into medium julienne (sticks) which you will mix as you go into the preparation you just made, mix then cling film and into the fridge for 3 hours.

3- In another salad bowl, pour your tablespoon of warm wine vinegar, salt and pepper then add 2 tablespoons of rapeseed oil.

4- Peel your beet and do exactly what you did with the celery, mix well, cling film and into the fridge for 3 hours.

5- In another salad bowl place the finely sliced shallot, rice vinegar, salt and pepper then pour the tablespoon of hazelnut oil then just place without mixing your corn salad, cling film and into the fridge for 3 hours.
At the time of serving:

6- Here, this is the moment to serve, take out your salad bowls, mix your corn salad then place it in the center of a nice round plate then place harmoniously your beet salad and its rendered juice then at the last moment; your celery julienne scattered harmoniously around.

Céleri Betteraves