Tangy Match­stick Salad

Canadian Living - Holiday Entertaining - - Holiday feasts -

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

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