We are starting to prepare
for my favorite holiday. A holiday that is based upon two of my passions:
seasonal bounty and sharing a meal. There is no dogma that sets the rules or
exclusion of participation – it is the holiday for all.
It is also the original
farm to table dinner. We all know the story of gratitude; the pilgrims setting
a table of thanks, and no matter how romanticized this version maybe, its
essence is eternal. For me this means community where is always room to set
another place setting for any last minute stray.
The table and traditions reflects
that of the New England farm: cranberries, flinty corn pumpkin and that bird.
Pecan pie had to be brought by the relatives in the southeast and greens bean
casserole from guests coming in from the west coast (or, an editor from Ladies
Home Journal sometime in the late 50’s). When I was living in Australia and
yearned to celebrate a very American holiday, during their spring, I had to
recognize that cranberries, pumpkin and corn would not be found. The spicy
mango chutney complimented the roasted bird and the side dishes that screamed
spring satisfied all that gathered. I became less concerned about the trimmings
of the table, and more engrossed with the faces expressing pleasure due to the
meal consumed and the chairs filled by loved ones. The true nature of the table should reflect
the seasonal bounty found. Spiced by our individuality. Living in recognition
that our diversity, and simultaneously, similarities makes this a great day to
be shared.
Celery Root and Apple Slaw with Blue Cheese Dressing
- yields approx. 8 servings
1 medium red onion
½-cup apple cider vinegar
2 pounds celery root
2 apples
¼-cup chopped chives
2 heaping tablespoons Dijon mustard
¼-pound blue cheese - crumbled
¼-cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Slice the onion in half through its root base – by cutting
the onion in this way you prevent it from falling apart -- all the leaves of
the onion attach at the root end. Trim
off the stem and peel away its outer layer. Slice the onion into a very thin
julienne, which will actually be a half moon shape. Toss the onions with
vinegar in a work bowl and let sit for 20 minutes.
In the meantime, peel the celery root by cutting off the
root and stem portions to create a flat, stable surface. Using a pairing or chef knife peel the skin
from the celery root. Given the thickness of the vegetable’s skin I find it
much easier to use a knife than a vegetable peeler. Slice the celery root into
¼-inch thick panels, and then cut those panels into ⅛-inch wide julienne strips. Place in with the onions
and toss. Core the apples and slice into ⅛-inch
thick julienne strips and toss with the onion mixture along with the chives,
mustard, blue cheese, oil, salt and pepper.
Serve this salad cold or, I like to warm it before serving.
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