Chef Robert Reynolds’ Three Salads
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Chef Robert Reynolds’ Three Salads
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Bring something special to the table with this well-loved recipe.
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Ingredients
Carrot Salad
- 6 medium carrots
For the Vinaigrette
- salt to taste
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons oil neutral - see Note above
- 1 tablespoon parsley chopped
- freshly ground pepper
Beet Salad
- 3 beets whole
Celery Root Salad
- 1 head celery root about 1 pound
For the Mayonnaise
- ½ lemon juice from
- salt to taste
- 1 egg yolk
- ¾ cup flavorless oil See note above in carrot salad
- 1 tablespoon chives finely-chopped
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Instructions
Carrot Salad
- Grate 2 cups of new carrots through the fine holes of a box grater.
For the Vinaigrette
- Put a generous pinch of sea salt into a small bowl.
- Add 1 tablespoon red wine vinegar, swirling to dissolve the salt.
- Add Dijon mustard to taste and using a fork, whisk to incorporate 4 tablespoons of oil.
- Toss the carrots with chopped parsley.
- Finish with salt and pepper to taste.
Beet Salad
- Roast 2 to 3 whole, medium-sized beets at 350°F until they become fork tender, about an hour.
- When they have cooled, peel them.
- Dice or shred and put into a bowl before tossing with another vinaigrette.
Celery Root Salad
- Quarter the celery root, peel, then grate through the large holes of a box grater.
- Bring water to a boil, add half a tablespoon of salt and blanch the celery root for 1 minute.
- Drain and squeeze gently to dry thoroughly. Leave in a bowl to cool.
For the Mayonnaise
- Prepare a mayonnaise in a food processor with the juice of half a lemon, a teaspoon of sea salt and one egg yolk.
- Turn the machine on and slowly pour in ¾ cup of flavorless oil in a steady stream. When half the oil has been added, taste for seasoning. (If the sauce needs more salt, dilute a pinch in a tablespoon of boiling water. The heat helps set the egg and loosens the texture of the mayonnaise.)
- With the machine running, add the remaining oil in a thin stream to finish the mayonnaise.
- Toss the blanched celery root with the mayonnaise.
- Decorate the salad with a tablespoon of finely chopped chives.
Notes
- My friend Bart Evans reminded me that a classic Sauce Remoulade for celery root can be achieved by adding a teaspoon each of chopped capers and cornichons along with chives and cayenne to our mayonnaise.
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