Name: Artichoke and Celery Root Salad with Mustard Dressing
Yield: Makes 10 servings
Ingredients: 6 large artichokes; 3 lemons, quartered lengthwise; 10 fresh thyme sprigs; 2 large shallots, sliced; 2 bay leaves; 1 cup dry white wine; 1 large carrot, sliced into rounds; 1 large celery stalk, sliced; 1/4 cup olive oil; Water; 1 head of elephant garlic, cloves separated, peeled, chopped into 1/4-inch cubes; 1 cup olive oil; 1 1 1/4-pound celery root, peeled, cut into matchstick-size strips; 2 large carrots, peeled, chopped; 1 large onion, chopped; 2 large celery stalks, chopped; 3/4 cup extra-virgin olive oil, divided; 1/2 cup walnuts, toasted; 2 tablespoons Dijon mustard; 2 tablespoons whole grain Dijon mustard; 2 tablespoons Sherry wine vinegar; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh parsley

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

Market tip:

Look for large, firm, unblemished celery root. Store the vegetable, unwashed, in a plastic bag in the refrigerator.

Recipe notes

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