Yotam Ottolenghi is such an inspiring chef and in my eyes her really can do no wrong.
His new cookbook, Jerusalem, is a work of art, full of stories of his home city (which is very topical in the current political climate) and stunning recipes. Though it has sections for meat and fish, as usual he takes good care of us vegetarians with beautiful dishes based on the freshest of produce.
A few nights in Melbourne visiting family of course meant a big Friday night dinner, which is such a fabulous tradition that I thoroughly enjoy. I was tasked with making a salad, and after browsing through a few different Yotam cookbooks I finally decided on the Root Vegetable Slaw.
The recipe calls for a few strange veggies, like celriac and kohlrabi, but since I couldn’t find them I just replaced them with fennel bulb. If I ever see a kohlrabi now I will buy it just to give this recipe another try.
This salad is a bit of a process, but it is made easier by the use of a mandolin, rather than just julienning by hand (which I did – lucky I am on holidays). It needs to be made a little ahead of time so it can meld with the dressing and fresh herbs.
Root Vegetable Slaw
- 3 medium beetroot
- 2 medium carrots
- ½ a celeriac
- 1 medium kohlrabi
(I didn’t have either of these so just used one fennel bulb)
For the dressing:
- Juice of half a lemon
- 4 tbsp olive oil
- 3 tbsp sherry or red wine vinegar
- 2 tsp caster sugar
- a small bunch of coriander, chopped
- a small bunch of mint, chopped
- a small bunch of flat leaf parsley, chopped
- ½ tbsp grated lemon zest
- salt and pepper
optional: labneh to serve
Shred the beets, carrots, celriac and kohlrabi (or fennel bulb) using a mandolin or food processor, so that you have fine julienned pieces.
Place into a bowl and cover in cool water (do the beets separately to prevent staining)
Make the dressing – lemon juice, olive oil, vinegar and caster sugar in a pan over low heat, until the sugar dissolves. Season with salt and pepper.
Drain the shredded vegetables and dry on paper towel, placing into a dry bowl. Pour warm dressing over the vegetables and leave to sit, covered in the fridge, for 45 minutes.
When ready to serve, remove from fridge, add herbs and lemon zest and adjust seasoning.
Serve with labneh (yoghurt cheese) or as a side to a main meal.
Recipe from: Yotam Ottolenghi’s Jerusalem
Photos from: my camera