Sweet and Sour Celery Root and Rutabaga
250g (9 oz., 1 1/2 cup) celeriac, peeled and thinly shredded
250g (9 oz., 1 1/2 cup) swede, peeled and thinly shredded
4 Tablespoons roughly chopped flat-leaf parsley
4 Tablespoons roughly chopped dill
50g (2 oz., 1/3 cup) capers, drained and roughly chopped
4 Tablespoons lemon juice (about 1 large lemon)
1 teaspoon cider vinegar
4 Tablespoons olive oil
4 Tablespoons sunflower oil
3 teaspoons Dijon mustard
2 garlic cloves, crushed
2 teaspoons caster sugar
100g (3.5 oz., 1/2 cup) dried sour cherries
Salt and black pepper
- Place the shredded celeriac and swede in a mixing bowl. Add all the rest of the ingredients and use your hands to mix everything together thoroughly. ‘Massaging’ the vegetables a little will help them absorb the flavors. Taste and add salt and pepper to your liking You might also want to add some extra sugar and vinegar.
- Allow the salad to sit for an hour so the flavors can evolve. It will keep for up to 2 days in the fridge. Add more herbs just before serving, for a fresher look.
– I mean just saying Ottolenghi is sexy! Every recipe I have tried so far has been delightful!