Have you ever made celery salt before? (Ashley and Heidi have). It’s so simple, yet it can transform almost any dish into something super fancy and delicious. We had just bought a beautiful, big knob of celeriac, and the leaves were dark, fragrant, and crisp. After thoroughly washing the leaves, I let them dry completely in between layers of paper towels (important — you don’t want the leaves to cook over the heat, just toast!). Over super-low heat, gently warm the celeriac leaves in a cast-iron skillet until brittle, grey-green, and brown in spots. Wait for them to cool (the leaves will continue to crisp up), and then crinkle into a fine powder with fingers. Mix in as much salt as desired. (I love the flavor of the celeriac, so I used about a 1:1 ratio of salt and leaves).
So what is celeriac salt good with? Actually, pretty much everything — I’ve sprinkled the stuff on leftover pizza, chicken sandwiches, big salads, and roasted mushrooms — but my favorite pairing is with fried eggs in the morning. Here, I sprinkled it on a rustic end-of-summer pasta, which was laced with fresh corn, cherry tomatoes, swiss chard, edamame, and mushrooms.
