RSVP, in which readers ask for tasty recipes from favorite restaurants, is one of the first columns that Bon Appétit readers run across when flipping through the magazine. It’s also the oldest column in the history of BA, dating back to 1972. When a request is made for a restaurant’s stellar dish, the test kitchen at BA adapts it with measurements, ingredients, and equipment that will work in a home kitchen. This column gives readers a chance to find out what small, local eateries are offering on their menus and has always been a favorite part of the magazine for me.
The January 1986 RSVP column includes a request from a reader for a “chicken salad made crunchy by celery root and colorful by red bell pepper” that was available for sale at the Oakville Grocery in Oakville, California. The editors explain that the salad was made for the store by the Elaine Bell Catering Company. Both the Oakville Grocery and Elaine Bell Catering are still in business in the Napa Valley. In fact, the Oakville Grocery claims to be the “oldest continually operating grocery in California” on its web site. Elaine Bell’s catering has been in business for over 30 years. Their menu no longer contains this salad (although it has an abundance of other treats listed), so I am glad that RSVP has made the legend of the Chicken-Celery Root Salad long-lived. This version, with vibrant colors and textures, seemed worthy of my first dip back into 1986.
Along the way, I made some changes to the original recipe. I used finely diced red onion instead of the green onions that the recipe called for. I also subbed in multicolored small sweet peppers instead of red bell pepper to add a trio of color to the salad’s palette. The recipe called for either green beans or asparagus; I chose green beans because they looked better at the grocery store.
I love chicken salads and frequently make them with chopped celery stems as a key ingredient. Celery root is a lovely component to this salad. It maintains a crunch and a hint of celery flavor, but is much milder than the stems that grow from it. Be ready to love this somewhat unattractive root vegetable. Once you peel its thick skin off and thinly julienne slices, you will have an ingredient that makes this dish memorable.
Instead of 2 cups of mayonnaise listed as the binder, I used a blend of mayonnaise and lowfat plain yogurt. This lends a bit of tang to the salad as well as making it lighter tasting.
Finally, I added minced fresh herbs at the end to give the salad a fresh touch. If you want to make this ahead of time, combine everything but the (steamed, shocked, and drained) green beans (or asparagus). The base of the salad will keep for up to two days. Add the green vegetables right before serving to keep the colors bright. We enjoyed this salad served on greens with some freshly baked bread on the side.
Chicken Salad with Celery Root and Sweet Peppers
Sunnyside Cook
Ingredients
- 3 cups diced roasted chicken
- 3 cups celery root --julienne, cooked or steamed until crisp-tender
- 2 cups green beans or asparagus --julienne, cooked or steamed until crisp-tender
- 2 cups sweet multicolored peppers or red bell and yellow bell peppers, julienne
- 1/2 cup finely diced red onion --rinsed under cool water in a sieve and drained
- 1/4 cup fresh lemon juice
- 3/4 cup mayonnaise
- 3/4 cup plain yogurt
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh basil leaves
- salt and freshly ground black pepper to taste
- lettuce or spinach leaves to serve salad on optional
Instructions
- Peel and julienne the celery root; steam about 4 minutes, or until crisp-tender. Plunge celery root into bowl of iced water to stop cooking and preserve crispness. Once cooled, drain well in colander and then on paper towels.
- Meanwhile, julienne the green beans (or asparagus). Steam for about 3 minutes and then plunge green beans (or asparagus) into bowl of iced water to stop cooking and preserve crispness. Once cooled, drain well in colander and then on paper towels. *
- Combine celery root, green beans, sweet peppers, onion, and chicken in large bowl. Stir well to combine.
- Mix together lemon juice, mayonnaise, and yogurt until well blended. Stir into chicken mixture, coating well. Sprinkle minced parsley and basil over mixture; stir well again. Season to taste with salt and pepper.
- Serve on lettuce or spinach leaves, if desired.
