• 48 oz. local arugula
  • 48 oz. local baby spinach
  • 24 oz. local celeriac
  • 4 Tbsp. fresh lime juice
  • 48 oz. local cherry tomatoes
  • 8 oz. chives
  • 8 oz. extra virgin olive oil
  • 4 medium limes
  • 4 cups buckwheat flour
  • 4 cups all-purpose flour
  • ⅓ cup baking powder
  • 8 cups tap water, boiling
  • 3 lbs. goat cheese crumbles


Cook the celeriac and greens: 

1. Wash and dry greens and toss together. 

2. Peel celeriac root and shave with a vegetable peeler. 

3. Toss the celeriac with the lime juice to prevent browning. 

4. Gently heat the olive oil in a pan. 

5. Roughly chop the chives and add to the olive oil. 

6. Turn off heat and allow the chives to sit in the olive oil for one minute. 

7. In a blender, puree chive and olive oil mixture. 

8. Arrange the greens on a plate. Top with the celeriac shavings and cherry tomatoes. 

9. Drizzle salad with the chive oil. 

10. Garnish with a lime wedge. 

Cook the ployes (buckwheat pancakes): 

1. Mix together the flours and baking powder. 

2. Add six cups of water and let stand for 10 minutes. 

3. Add two more cups of water to the mix. 

4. Pan cook batter in an ungreased cast iron skillet, non-stick pan or hot griddle. Cook on one side only. 

Serve the celeriac, greens and ployes together alongside a batch of celeriac gratin. Garnish with goat cheese crumbles. 

Servings: 48 

Courtesy of Chef Jeff Space at Pen Bay Medical Center