Open-Face Chicken Sandwiches with Celery Root Salad
Photo: Kelly Rossiter
 
My husband gets this wonderful magazine called Sunset, which he loves for the design articles and I love for the great recipes. My only problem is that it is aimed at a West Coast audience, and I am definitely inland Canada. In the depths of winter, the magazine offers recipes for gorgeous-looking kumquats and lots of avocados — and I have root vegetables to work with. I spend a lot of time reading their recipes and dreaming. I was thrilled to read through the February 2014 issue and discover a recipe using celery root. I can get celery root and plenty of it. You might also see it sold as celeriac.
 
I made this open-faced chicken sandwich with celery root salad for lunch, and it was just fantastic. My husband almost never makes suggestions on what I should write about, but it was the first thing he said after tasting this sandwich. It's a really simple idea, but somehow the flavors are terrific together. The magazine suggests using sole or flounder instead of chicken and I'm sure that would be nice too. I didn't have any creme fraiche on hand, so I used a bit of sour cream and it was fine.

Prep time: 15 minutes 

Total time: 25 minutes  

Yield: 4 servings

 
Open-Face Chicken Sandwiches with Celery Root Salad
  • 1 lb celery root, peeled
  • 1/2 cup mayonnaise
  • 1/4 cup creme fraiche
  • 2 tbsp Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • About 2 tbsp coarsely chopped chives
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 2 boned, skinned chicken breast halves (about 10 oz each)
  • 4 slices sourdough bread, toasted
Cooking directions
  1. Coarsely shred celery root in a food processor fitted with the shredding attachment. Transfer to a medium bowl. Add mayonnaise, creme fraiche, vinegar, mustard, shallot, and 2 tbsp chives and mix well. Season to taste with salt and pepper. Set aside while you cook the chicken.
  2. Slice each chicken breast in half horizontally to make 4 thin chicken scaloppini. Season chicken with salt and pepper.
  3. Set a large frying pan over medium-high heat; when hot, add oil. Cook chicken until browned, 2 1/2 to 3 minutes. Turn and cook until fully cooked through, 2 to 3 minutes.
  4. Top toasts with chicken and spoon on celery root salad. Slice each toast in half and sprinkle salad with more chives if you like.

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