Editor's note: Whether potato, pasta or chopped, salads are essential summer eating. So celebrate the delicious diversity of salads each week for 20 weeks as AP features the best recipes by the biggest names in the food world.
For Clark Frasier, salads are no dinner afterthought. They are a staple.
"I grew up in California, and so salad has always been considered a principal thing in our diet," Frasier said in an email interview.
He and partner Mark Gaier run Arrows, a James Beard award-winning restaurant in Ogunquit, Maine, known for its extensive on-site gardens that produce the bulk of what appears on the menu.
The restaurateurs recently released a new cookbook highlighting some of their favorite recipes, "Maine Classics."
Included in the book is this recipe for celery root salad with sour cream and herbs, which they offered up for the AP's "20 Salads of Summer series."
"Twenty years ago, no one around here ate celery root, an ugly gnarled root usually encrusted with dirt. Now chefs all over are taking a cue from Eastern European cooking and using it as an alternative vegetable," they wrote in the cookbook.
"When you get to the inside of the root, its flavor is delicate and celery-like. It's an old-world classic to use mustard and mayo with celery root, but we make it a little lighter by using sour cream and garden herbs."
Start to finish: 20 minutes
2-pound celery root bulb, peeled and julienned
1 small Spanish onion, julienned (about 1 cup)
Juice of 1 lemon (about 2 tablespoons)
2 teaspoons chopped fresh chives
1/2 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
2/3 cup sour cream
Kosher salt and ground black pepper, to taste
In a large nonreactive pot over high heat, bring about 1/2 gallon of water to a boil. Set a large bowl of ice water next to the stove.
Add the celery root and onion to the boiling water and blanch for 1 minute. Use a slotted spoon to transfer the celery root and onion to the ice water and cool for another minute, then drain and pat dry with paper towels.
In a large bowl, toss the celery root and onion with the lemon juice, chives, tarragon, basil, sour cream, salt and pepper. Serve chilled.
Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 45 calories from fat (36 percent of total calories); 5g fat (3 g saturated; 0 g trans fats); 20mg cholesterol; 16g carbohydrate; 3g protein; 3g fiber; 320mg sodium.