The feast is such as earth, the general mother,
Pours from her fairest bosom, when she smiles,
In the embrace of autumn.
–Percy Bysshe Shelley

Three Salads: Celeriac Remoulade; Potato Salad as a Meal; Kale Seaweed Salad with Sesame and Ginger.

Celeriac Remoulade

This recipe was originally made with a tart green apple, but any apple will do.

1/2 c mayonnaise, or mayo/yogurt; mayo/sour cream
2 T Dijon mustard
1 T lemon juice
2 T chopped parsley
1 lb celery root, washed, quartered, peeled
Salt and pepper
1/2 apple, cored, (peeled) chopped

1. Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.

2. Coarsely grate the celery root. Fold grated celery root into mayo mixture. Add chopped apple. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Potato Salad as a Meal

There are two ways to make this. Either toss everything together in a big bowl or serve the dressed potatoes as one element with all the other ingredients separately on the side, to be added or not by each eater to taste.

2 lbs potatoes, (peeled)
2 medium onions, coarsely chopped
1/4 c olive oil plus 1 to 2 T for sauteeing onion
2 to 3 T wine vinegar
1/2 t dried oregano
salt and pepper

Suggested additions:

2 to 3 T capers
1/4 to 1/3 c pitted and sliced olives
6 to 12 anchovy fillets, cut into pieces
1 or 2 cans tuna, flaked into large pieces
4 oz (or so) feta cheese, crumbled

1. Boil potatoes. Meanwhile, saute the onions over medium heat until they are well browned, about 20 minutes.

2. When the potatoes are tender, drain well. While still hot, cut into 1-inch chunks.

3. In a large bowl, combine the chopped potatoes with the sauteed onion and the 1/4 c olive oil. Gently toss to mix well. Sprinkle on the vinegar, oregano, salt and pepper. Toss again, trying not to break the potatoes too much.

4. Now, you can toss in some or all of the suggested additions, or arrange the potato salad on a platter and surround with the additions. Up to you. Tasty either way.

Kale Seaweed Salad with Sesame and Ginger

This will be a salad if you barely wilt the kale; otherwise it becomes a side dish. Though if you make it ahead of time and let it cool, it turns into a salad again!

1/2 c dried seaweed, such as arame or hijiki
2 T roasted sesame oil (dark), plus more to taste, if required
1 T peeled and minced ginger
1 bunch kale
1 T minced garlic
1 T soy sauce, plus more to taste, if required
1 T toasted sesame seeds

1. Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.

2. Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.

3. In a large skillet heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for one minute, until fragrant. Add the seaweed and ginger, and cook for 1 minute. Remove seaweed/ginger/garlic from pan back to the bowl and set aside.

4. Heat 1 T sesame oil in the skillet. Add the chopped kale. Add soy sauce. Gently mix in the pan to coat the kale. Cover; lower heat to low; let cook for a couple of minutes to barely wilt, or for 5-10 minutes until kale is wilted – soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and soy sauce to taste, if you like. Garnish with toasted sesame seeds.