Grated celeriac salad

Grated celeriac salad

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Celeriac is a popular and versatile winter vegetable that the Turks make good use of in soups, dips, braises and salads. I’ve combined it here with witlof, peppers, chilli and fetta in a tangy dressing; it makes a tongue-tingling and refreshing winter salad to serve alongside grilled chicken, lamb or a good thick steak. The salad should be eaten within 30 minutes or so of preparation for best results.

Ingredients

Quantity Ingredient
1 celeriac
1 small garlic clove
sea salt
2 long yellow peppers, shredded
1 purple witlof, shredded
1 small purple onion, finely sliced
1 long red chilli, seeded and shredded
2 tablespoons flat-leaf parsley leaves, shredded
2 tablespoons mint leaves, shredded
1/2 teaspoon dried mint
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
freshly ground black pepper
80g fetta, roughly crumbled

Method

  1. Peel the celeriac and trim off the ends. Cut the celeriac in half, then scoop out any soft, pulpy flesh from the centre and discard it. Grate the celeriac into a bowl of lightly acidulated water.
  2. Crush the garlic with 1/2 teaspoon salt. Combine garlic with the remaining ingredients, except for the fetta, in a large bowl. Drain the celeriac and dry it thoroughly on kitchen paper, then add it to the bowl and toss everything well. Taste and adjust the seasoning, then tip onto a serving platter and top with the fetta. Serve straight away.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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