CEL­ERY ROOT SALAD with ASIAN PEAR and POPPY SEED YO­GURT DRESS­ING

SHAPE (USA) - - Strong + Fit -

START TO FIN­ISH: 20 min­utes ½ cup plain whole milk yo­gurt ¼ cup fresh le­mon juice 2 ta­ble­spoons ex­tra-vir­gin olive oil 1 ta­ble­spoon poppy seeds ¼ tea­spoon Espelette or other dried red chile flakes, plus more for serv­ing Salt 1 medium cel­ery root, trimmed, peeled, and cut into match­sticks 1 Asian pear, peeled, cored, and thinly sliced ½ cup dried apri­cots, cut in halves ¼ cup roasted salted pis­ta­chios ¼ cup fresh flat-leaf pars­ley, sliced 1. In a large bowl, whisk the yo­gurt, le­mon juice, oil, poppy seeds, chile flakes, and a pinch of salt. Ad­just sea­son­ings to your pref­er­ence. 2. Add cel­ery root, pear, apri­cots, pis­ta­chios, and pars­ley. Toss un­til well-coated. Serve im­me­di­ately or re­frig­er­ate for up to 2 hours. Toss again be­fore serv­ing. Serves 6

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