Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Czech Chicken And Celeriac Salad
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- #111780
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium celeriac
1/2 pound cooked chicken, skinless and boneless
1 small apple
1/2 small sweet onion
1 tablespoon chopped fresh dill
2 tablespoons vegetable or olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper
directions
Peel the celeriac and cut into thin strips about 2 inches long. Boil in salted water until tender, about 5 minutes. Drain and cool.
Cut the chicken into thin strips and place in a salad bowl. Add the cooked celeriac. Peel the apple and then grate it into the salad. Finely slice the onion and add. Mix in the chopped dill.
To make the vinaigrette, whisk together the oil, lemon juice, and mustard until well blended. Season with salt and pepper.
Pour the vinaigrette on the salad, mix well, and then cool in the refrigerator for at least 30 minutes before serving.
Recipe Source: The Best of Czech Cooking
added by
kiwihead
nutrition data
Nutritional data has not been calculated yet.
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