Recipe: Celery Caesar Salad
With crunchy celery, celery root, and turnips, this caesar salad is a satisfying side.
Print
Email
Prep Time: 20 Minutes
Number of Servings: 48 10oz servings
Ingredients
- 12 pounds Michigan celery
- 6 pounds celery root
- 6 pounds turnips
- 72 ounces white Caesar dressing
- 27 ounces baked Parmesan croutons
- Salt and white pepper to taste
Instructions
Peel the vegetables. Thinly slice each vegetable on a mandolin or vegetable peeler. Julienne into two inch long, 1/8" wide very thin strips. Place each vegetable in a separate storage container. Cover and refrigerate until needed.
To Prepare a la carte Portion:
Place 4 ounces of celery, 2 ounces each of celery root and turnips in a stainless steel mixing bowl. Drizzle 1-1/2 ounces of dressing over the vegetables. Mix together using a rubber spatula. Season to taste with salt and white pepper.
Add 3/4 ounces of parmesan crouton pieces. Mix 2/3 times with a rubber spatula. Place in the center of a chilled serving plate. Serve immediately to prevent the cheese from becoming soft. The cheese may also be placed on the top of the salad.
Recipe provided courtesy of Gordon Food Service and authored by Chef Edward Westerlund.