Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Fluke Tartar with Daikon

Makes 4 servings. 

Local fluke has a sweet mild flavor which I do not tire of in the summer. Daikon is easy to grate and has a nice bite to compliment the fluke. 

INGREDIENTS:

• 1¼  pounds skinless boneless sashimi quality fluke

• 4 scallions including green parts, thinly sliced

• 1 jalapeno pepper seeded, coarsely chopped (See Note)

• 3 tablespoons extra-virgin olive oil

• 3-4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

 GARNISH:

• Large piece of daikon (See Note)

PREPARATION:

1. Pat fish dry, cut into ½ inch squares and place into a bowl. Add scallions, jalapeno pepper, olive oil, lime juice, salt and pepper. Combine and season to taste with lime juice, salt and pepper.  

2. Peel the daikon and grate coarsely.  

3. To serve, arrange the grated daikon on plates with the fluke in the center.   

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves, to avoid irritating your skin or eyes. 

You can grate the radishes on the large holes of a box grater or on a mandolin.

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

• 2 medium to large eggplants, about 1 pound each

• 1/3 cup sesame paste (tahini), mixed well.

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler. 

2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

5. Season well.

6. After refrigeration adjust the seasoning.   

Corn Fritters

Makes 24 hors d’oeuvres. 

Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.

INGREDIENTS:

• ½ cup unbleached all-purpose flour

• 1/3 cup beer

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1 cup  frozen corn kernels, thawed

• 2 tablespoons vegetable oil

PREPARATION:

1. Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.  

2. Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.

3. Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.  

4. Heat the remaining tablespoon of oil and repeat with the rest of the batter.   

NOTE:

The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.  

Roasted Bell Peppers

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

• 4 bell peppers, orange, red and yellow

DRESSING:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey 

• ¼ cup loosely packed flat leaf parsley

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

Cannellini Dip

Makes 4-6 servings.

This dip is a slight variation on hummus.  I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.

INGREDIENTS:

• One 15 ounce can cannellini beans, drained

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin, approx

• 2-3 tablespoons water

• 2 -3 tablespoons lemon juice 

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon Tabasco Sauce, optional

PREPARATION:

1. Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.  

2. Adjust the consistency and the seasoning to taste.   

Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.

Potato Pancakes

Makes 6 dozen bite size pancakes. 

I am quite sure that some of you may have your own traditional Potato Latkes recipe. What distinguishes mine is that they are baked on heavy non-stick cookie sheets -not fried. They are very small and light. You can, of course, make them any size and allow more time for baking. 

I make them not only on Hanukkah but also throughout the year and serve them as an hors d’oeuvres topped with a dollop of salmon caviar, or a tidbit of smoked salmon. They can be baked earlier in the day and reheated or frozen (See Note).

INGREDIENTS:

• 7 tablespoons vegetable oil

• 1 medium onion, quartered

• 4 medium Russet potatoes

• ¼ cup unbleached all -purpose flour

• 1 large egg plus 1 egg white, lightly whisked

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F. 

2. Brush 3 heavy non-stick cookie sheets with 6 tablespoons oil.  

3. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.   

4. Remove the blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters to fit into the feed tube and grate. Add to the onion along with the flour, eggs and 1 tablespoon of oil. Combine well and season to taste with salt and pepper. 

5. Place level tablespoons of potato, slightly apart, on the greased cookie sheets.

6. Bake on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

7. I like to serve the latkes on a cloth lined dish.

 Note:

Pancakes can be baked earlier in the day and reheated. To warm them arrange on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

To Freeze:  

Place the pancakes side by side in a plastic container with wax paper between the layers.  Do not defrost them but warm in a preheated 400F oven for about 10 minutes, or until hot.   

Potato Zucchini Pancakes

Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.

INGREDIENTS:

• 1 small onion

• 2 medium zucchini

• 2 large Russet (baking) potatoes

• 2 large eggs, whisked

• 4 tablespoons matzoh meal

• Kosher salt

• Freshly ground black pepper   

• 4 tablespoons vegetable oil

PREPARATION:

1. Preheat the oven to 450F. 

2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

NOTE:

TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.    

Stir Fried Shiitake Mushrooms

Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

• 8 large shiitake mushrooms, about ½ pound

• 3-4 tablespoons extra-virgin olive oil

• 2 scallions including the green part, thinly sliced.

• 3 cloves garlic, finely chopped

• 3-4 tablespoons dry white wine

• ¾ cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

4. Add the parsley and season to taste with salt and pepper.

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 2 onions, quartered

• 4 cloves garlic, quartered

• 2 carrots, cut into large pieces

• 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

• 6 cultivated mushrooms

• 14.5 ounce can crushed tomatoes

• 4 cups vegetable broth

• Small bunch dill, tied with a string, leave some for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

7. Season to taste with salt, pepper. 

8. Garnish with dill snipped with scissors.

Cucumber Avocado Soup

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

• 2 large cucumbers, trimmed, peeled, sliced
• ½ ripe medium avocado, sliced
• 2 tablespoons lime juice, approx.
• ¾ cup cold water, approx.
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

GARNISH:

• 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

1. Place all the ingredients in a Vitamix and puree till silky and smooth.
2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
3. Serve chilled, garnished with cucumbers.

Penne with Basil, Parsley and Tuna

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

• 4 anchovy fillets
• 3 cloves garlic, quartered
• 1 cup tightly packed basil leaves
• 1 cup tightly packed flat leaf parsley
• ¼ cup extra-virgin olive oil
• 4 tablespoons lemon juice, approx.
• 10 ounces Albacore wild white tuna drained and separated into large pieces
• Kosher salt
• Freshly ground black pepper
• 1 pound imported penne

PREPARATION:

1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
4. Season to taste with salt, pepper and lemon juice. 

Cauliflower with Tahini

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

• ½ cup tahini
• Grated zest from 1 lemon
• 2 tablespoons lemon juice, approx
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1½ teaspoon kosher salt
• 1 teaspoon sweet paprika
• Freshly ground black pepper.
• 1 large head cauliflower, about 21/2 pounds
• ½ cup cashews, toasted, coarsely chopped
• ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 500F.
2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
3. Line a large baking sheet (12 by 18) with heavy foil.
4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
6. Roast until well browned and just tender, about 13-15 minutes.
7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
8. Add cashews, cilantro or parsley.

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

• 1 pound cherry tomatoes
• 3 garlic cloves, peeled sliced
• 2 tablespoons extra-virgin olive oil
• ¾ -1 cup vegetable broth
• ¼ teaspoon balsamic vinegar
• 1/8 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Chives, finely snipped for garnish

PREPARATION:

1. Preheat the oven to 400 F.
2. Rinse the tomatoes. 
3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
4. Drizzle with olive oil.
5. Roast for 1 hour, turning the tomatoes once. 
6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
7. Adjust the consistency with the extra vegetable broth.
8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
9. Garnish with snipped chives. Use scissors.

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

• 1 medium to large eggplant (about 1 ½ pounds)
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, very finely chopped
• 2-3 tablespoons double-concentrate tomato paste
• 2-3 tablespoons lemon juice
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400°F.
2. Line a pan with foil.
3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
6. Season to taste with lemon juice, salt, and pepper.
7. Serve at room temperature.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

Celery Root Remoulade

Makes 6-8 servings as a first course.

Despite the name, this vegetable has nothing to do with celery. It may appear as an ugly, knobby beige globe but it is crispy, with a delicate flavor of celery, parsley and a slight nuttiness. It is also full of vitamins and minerals.

INGREDIENTS:

• 2 medium celery roots, about 2 pounds
• 3 tablespoons homemade mayonnaise (recipe follows)
• 3 teaspoons Dijon mustard
• 2 tablespoons seasoned rice vinegar
• 2 tablespoon lemon juice
• ½ cup loosely packed flat leaf parsley, coarsely chopped
• Kosher salt
• Freshly ground black pepper 

PREPARATION:

1. Drop celery root into boiling water. Cover and boil for 3 minutes. Drain and cool.
2. Peel the root quite thickly to remove all the dark embedded spots (this rough looking vegetable is a bit tricky to peel).
3. Cut the celery root into pieces that will fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try to obtain long, even matchsticks.
4. Empty into large bowl.
5. In a small dish, whisk mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
6. Combine with grated celery root. Add the parsley and season to taste. Before serving adjust the taste and the texture, once again, as the dressing becomes absorbed.  

INGREDIENTS FOR MAYONNAISE:

This is a lightly seasoned mayonnaise which makes a good base for other dressings.

• ½ cup extra-virgin olive oil
• ½ cup vegetable oil
• 1 large egg, at room temperature
• ¼ teaspoon powdered mustard
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar

PREPARING THE MAYONNAISE:

1. Combine the olive oil and vegetable oil in measuring cup (the spout of the cup makes it easier to control the slow pouring).
2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second, add the vinegar.
3. Pour the oil in a very slow stream. As the mixture begins to thicken, add the oil more quickly.

One word of caution: keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.