Cauliflower, Beetroot & Celeriac Salad with Horseradish Cream

Name: Cauliflower, Beetroot & Celeriac Salad with Horseradish Cream
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 teaspoon lemon juice; 1 bunch chives, finely chopped [optional]; ½ celeriac, peeled and cut into 3mm julienne strips; a little cold water, to thin the dressing; 1 head each red and white witlof [or 2 white witlof], outer leaves discarded; 125 ml crème fraîche; 12-18 baby beetroot, scrubbed; 3-4 tablespoons freshly grated horseradish, or prepared horseradish, to taste; 1 small cauliflower, cut into small florets; a splash aged red-wine vinegar [such as Forum Cabernet vinegar]; sea salt and freshly ground black pepper; 2 teaspoons thyme leaves; 1 small clove garlic, lightly smashed; 60 ml extra virgin olive oil; 18-24 cherry tomatoes, halved lengthwise

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is a great entrée for the winter months when celeriac and fresh horseradish are available. A good-quality purchased horseradish such as Tracklements brand may be substituted, of course, if the task of grating horseradish is too daunting. That said, if you have a fruit juice extractor, simply peel the fresh horseradish and put it through the extractor, then mix the grated pulp with the collected juice. Season this wit