Photo by: Colin Campbell

Raw root vegetables

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250g celeriac, thinly shredded
250g swede, thinly shredded
20g flat-leaf parsley, chopped
20g dill, chopped
70g capers, chopped (plus 1 tsp of caper juices if preserved in liquid)
Juice of 1 lemon
2 tsp cider vinegar
4 tbsp olive oil
4 tbsp sunflower oil
3 tsp Dijon mustard
2 garlic cloves
2 tsp sugar
100g dried sour cherries, whole;
Salt and pepper

Method

Place the celeriac and swede in a bowl. Add all the other ingredients and mix by hand - 'massaging' the veg a little while you do so will help them absorb the flavours. Adjust the seasoning, and the amount of sugar and vinegar, to your liking. This salad will keep well in the fridge for two days. Add fresh herbs for a fresher look.

Rating
1 Review(s)

Reviews

{based on 1 reviews}
  • Recipes crunchy joy!
    (24/01/2014) this is such a great salad, and great in the winter when other salad ingredients are out of season. the sour cherries are a great twist and the fresh herbs bring all the flavours and earthiness together.