I had the opportunity to attend a food photography workshop last weekend with Ashley and Gabe Rodriguez from Not Without Salt and it was hosted by Aran Goyoaga of Cannile et Vanille in her beautiful studio in Seattle. We had a huge snowstorm hit Portland so I took the train up and spent a few days soaking in all the information I could. Ashley made an amazing celery root, apple and fennel salad one day for lunch and it was bright, crunchy and the perfect winter salad. I had never worked with celery root before but it’s the perfect ingredient for a winter salad when local produce is a little harder to come by.
The photography aspect of my blog is my biggest pleasure and frustration. I love to take pictures but I feel like when I get that perfect shot it’s more by a happy accident than skill on my part. The weekend did teach me a few new things and it’s always beneficial to see someone else’s creative process at work. We spent Sunday morning shooting at Pikes Market and it made me realize how much I would like to add more of a human element to my work. Ashley and Aran are both wonderful storytellers and their images are lovely. The reason that I love doing this is that it gives me the opportunity to work with some incredibly talented people and develop my own skills and style. I had a great time and want to thank Aran, Ashley and Gabe for an amazing weekend!
- 1 large fennel bulb with fronds
- 1 medium celery root (about 1 pound), peeled with a sharp knife and cut into ⅛-inch-thick matchsticks
- 1 cup flat-leaf parsley leaves
- 2 cups red grapes, cut in half
- ¼ cup toasted pistachios, chopped
- 2½ tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- ½ teaspoon honey
- ¼ cup olive oil
- salt and freshly ground black pepper
- Remove and tear the fennel fronds into small sprigs. Quarter the fennel bulb then cut lengthwise into paper-thin slices with a mandolin. Toss the fennel with fronds, parsley and celery root in a large bowl.
- Whisk together lemon juice, shallot, honey, salt, pepper and olive oil in a small bowl. Taste and add more lemon, honey or salt and pepper if desired.
- Toss salad with dressing and top with the pistachios.
