Cooking with the Wolfman: Indigenous Fusion (Douglas and McIntyre, 2017) by David Wolfman and Marlene Finn is a fusion of many things – not only bringing together classic cooking with Indigenous recipes, but combining personal reflections from the authors alongside diverse stories and practices of indigenous nations throughout the Americas.
Wolfman and Finn’s book has also been recently nominated for two awards: Finalist at the Foreword INDIES Book of the Year Awards in the Cooking category, and Best Book of the Year category at the Gourmand World Cookbook Awards in Yantai, China.
The following excerpt is their Celeriac and Apple Salad with Honey Vinaigrette.
On the ugly scale, celeriac scores a full 10. Many times when I’ve bought it, the grocery store cashier has stared at it and stared back at me and asked what this dirty, hairy, bulbous root was good for. “It’s the root of a vegetable that is related to celery,” I explained. Celeriac does taste
like celery but, once peeled, has a whitish interior and is crispy and firm, like a potato. It is edible raw, boiled and mashed, fried, roasted, or can be used to thicken soups and stews. Celeriac is popular in France, Asia and Peru and is very similar to an indigenous root vegetable, the jicama, but probably easier to find. Use jicama in this recipe if you are lucky enough to find it. The apple, a gift from European colonists, makes a perfect match for this fresh salad that can be made practically all year long.
Salad:• 1 cup (250 milliliters) julienned peeled carrot
• 1/2 cup (120 milliliters) finely diced celery
• 1/4 cup (60 milliliters) dried cranberries
• 1/4 cup (60 milliliters) raisins
• 1 tablespoon (15 milliliters) lemon juice
• 2 cups (475 milliliters) diced apples, skin on (preferably Granny Smith)
• 2 cups (475 milliliters) julienned peeled celeriac
Honey Vinaigrette:• 1/3 cup (80 milliliters) extra-virgin olive oil
• 2 tablespoons (30 milliliters) rice vinegar
• 2 tablespoons (30 milliliters) liquid honey
• 1/2 teaspoon (2.5 milliliters) table salt
• 1/2 teaspoon (2.5 milliliters) ground black pepper
• 1 teaspoon (5 milliliters) chili paste
• 1 teaspoon (5 milliliters) Dijon mustard
1. In a salad bowl, combine the carrot, celery, cranberries and raisins. Sprinkle lemon juice on the apples and celeriac to keep them from browning, and add them to the mix.
2. In a small bowl, prepare the vinaigrette by whisking together the oil, vinegar, honey, salt, pepper, chili paste and mustard.
3. Pour vinaigrette over the salad and toss. Let marinate for at least one hour before serving. Taste and adjust flavor with honey and salt, draining off excess vinaigrette if needed.
More from: Cooking with the Wolfman: Indigenous Fusion• Cooking Salt Alternative Recipe
• Easy Deer Meat Lasagna Recipe
• Scalloped Rutabaga Recipe
• Gluten-Free Potato and Corn Bread Recipe
From the book Cooking with the Wolfman: Indigenous Fusion, by Chef David Wolfman and Marlene Finn, © 2017. Published by Douglas & McIntyre. Reprinted with permission of the publisher.