Name: Celeriac, satsuma, pear, fennel and red cabbage
Yield: For 6 as a starter or 8–10 as a side dish
Cuisine: Turkish
Ingredients: ¼ red cabbage (about 250 g/9 oz.), core discarded; 2 satsumas (or use tangerines or clementines), unpeeled, halved, each half cut into 6–8 chunks and pips discarded; 3 pears, firm and ripe; 2 heads fennel, trimmed and thinly sliced into rings; 2 tbsp sesame seeds; 85 ml (⅓ cup) lemon juice; 4 tbsp extra virgin olive oil; 2 white-fleshed onions, thinly sliced; 1 large celeriac (about 750 g/1 lb. 10 oz.), peeled and cut into 3cm (1¼in.) chunks; 2 tbsp sunflower oil

Preparation info

For
6
as a starter as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

I first enjoyed the combination of chilled cooked celeriac with tangerines and pear in Istanbul at Muzedechanga – a gorgeous terrace restaurant nestled on the Bosphorus that I’ve been a consultant to for many years, along with its sister restaurant Changa. It serves contemporary versions of traditional dishes, as well as fantastic new dishes created by its owners, Tarik and Savas. I’ve served the salad as part of a starter or main course with grilled (broiled) mackerel or some spiced lamb c