White Root Salad

Name: White Root Salad
Yield: Serves 8
Ingredients: 250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel; 250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel; 250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel; 250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel; 250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel; 6 tablespoons cream or plain yoghurt; 6 tablespoons cream or plain yoghurt; lemon juice; 2 tablespoons Dijon mustard; ½ teaspoon ground coriander; coarse sea salt; 1 garlic clove, peeled and crushed; 1 teaspoon ground cumin

Preparation info

Serves
8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

A cool, crisp, pale assemblage, this salad is a perfect recipe to follow a spicy main dish, such as a vegetable curry.

Ingredients

250 g (8 oz) each mooli (white radish), celeriac, young parsnips and fennel

Side dish
Gluten-free
Vegetarian

Method

Peel the vegetables, then slice and shred them. As you deal with each piece, drop into a bowl of salted water with lemon juice added to prevent browning.

To make the dressing, mix the rest of the ingredients except the salt. Drain the vegetables thoroughly, and mix with the dressing. Sprinkle the salt on top, and serve immediately.

It is best to make this salad just before requi