Tangy Matchstick Salad
Hands-on time: 40 minutes
Total time: 1¾ hours
Makes: 8 to 10 servings
You’ll want to make this vibrant salad ahead—as it sits in the fridge, the dill and dressing soak into the root veggies to give them major flavour. To speed up the prep, slice the celery root and beets with a mandoline first, then cut them into matchsticks.
6 cups matchstick-cut peeled celery root (1 medium) matchstick-cut peeled beets (about 3 large) matchstick-cut peeled carrots (about 3 large) packed coarsely chopped fresh dill
⅓ cup lemon juice
¼ cup olive oil
1 tbsp liquid honey
½ tsp salt
½ cup minced cornichons
2 tbsp minced capers
1 shallot, minced
Salad: In large saucepan of boiling salted water, blanch celery root for 1 minute. With slotted spoon, remove to bowl of ice water to cool; drain. Repeat with beets, blanching for 3 minutes.
In large bowl, mix together celery root, beets, carrots and dill. Set aside. Dressing: In small bowl, whisk together lemon juice, oil, honey and salt; stir in cornichons, capers and shallot.
Assembly: Pour dressing over vegetables; toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
Per each of 10 servings: about 115 cal, 2 g pro, 6 g total fat (1 g sat. fat), 16 g carb (3 g dietary fibre, 9 g sugar), 0 mg chol, 436 mg sodium, 355 mg potassium. % RDI : 3% calcium, 6% iron, 49% vit A, 13% vit C, 21% folate. 6 cups 4 cups ⅓ cup