This lovely salad is fresh, light, and full of flavor. The combination of the asparagus, peas, and fresh rosemary along with the celery root and hard boiled eggs makes this dish perfect for parties, or family gatherings. It’s quick, easy to prepare, and ready in less than 30 minutes.
vegan note: This salad is also great without the hard boiled eggs.
1 small celery root
2 bunches of asparagus
3 sprigs fresh rosemary
2 cups peas
1 tbsp. balsamic vinegar
pepper to taste
Boil a large pot of water. Wash the asparagus, and cut off the bottoms 1-2 inches off the bottom. Blanch the asparagus for 2-3 minutes, until the color is bright green and al dente. Set aside to cool, and then cut into 2 inch sections.
Take a small pot of cold water and place in it the 2 eggs. Heat up to boiling and cook for 10 minutes, then cool in cold water until chilled. Peel the eggs and slice thin.
Wash and peel the outside of the celery root. Cut it into small thin slices. Take a small saute pan and add 2-3 tbsp. of olive oil. Heat on medium and add the celery root. Cook for 5 minutes. Wash the rosemary and strip the leaves. add into the pan with the celery root and cook 1-2 minutes. Set aside to cool.
In a small pot of water heat to boiling, and cook the peas 2-3 minutes. Drain and set aside to cool.
Once all the ingredients are cool, Take a large bowl and combine the asparagus, celery root with rosemary, and peas. Add in a 1/2 cup of olive oil, balsamic vinegar, pepper and salt. Toss until well combined. Add the egg slices on top and enjoy!
Let me know what you think in the comments below, and happy cooking!