December 1, 2021

AmericanHummus

Food & Travel Enthusiast

Thomasina Miers’ recipe for a roast celeriac and chicory salad with lentils and apples | Food items

Celeriac is an obtained flavor. When I was young, I was fed so substantially parsnip, swede and celeriac that they felt like an assault on my underdeveloped tastebuds. But pair this humble root with potato in a silky soup or olive-abundant mash, and its celery flavour is calmed and softened consume it uncooked in a classic remoulade, and its crunchy, mild celery-ness is enhanced. In this article, I roast it for relieve (slicing all those raw batons can be a faff) in advance of tossing it in a remoulade-like dressing the pairing with lots of crunchy, sweet, peppery components allows the celeriac’s mellow sweetness to sing.

Roast celeriac and chicory salad with lentils, apple and a creamy mustard dressing

Earthy, sharp, sweet and peppery: an autumnal salad packed with gratifying textures and vivid acidity.

Prep 20 min
Prepare dinner 50 min
Serves 4

60g hazelnuts
650g celeriac
, peeled and cut into 2cm chunks
2 tbsp olive oil
1 tbsp thyme leaves or rosemary leaves
, chopped
Salt and pepper
200g
puy or other green lentils
2 garlic cloves
, peeled
2 little heads
pink or yellow chicory, roughly sliced, or 1 head frisee
80g watercress, around chopped
2 small crunchy apples (these as pink lady), quartered, cored and sliced into thinnish slices

For the mustard dressing
1 smaller shallot, peeled and finely chopped
1 tbsp Dijon mustard
1½ tsp maple syrup, or honey if you don’t need to have it to be vegan
5 tbsp cider vinegar
8 tbsp olive oil

Warmth the oven to 220C (200C supporter)/425F/gasoline 7. Though it is coming up to warmth, toast the nuts in the oven for five to 10 minutes, right until pale golden, then idea out on to a board, around chop and established apart.

Toss the celeriac, two tablespoons of olive oil and the thyme/rosemary in a bowl, period generously and unfold out on a baking tray. Roast for 25-30 minutes, until eventually the celeriac is tender and darkish and crisp all around the edges.

Place the lentils in a pan with the garlic and pour about plenty of boiling drinking water to generously address. Insert a teaspoon of salt and simmer briskly for 20-25 minutes, until tender (you want the lentils to however hold their form). Drain and transfer to a massive bowl.

Crush the garlic from the pan with the again of a spoon and mix in a modest bowl or jar with the shallot, mustard, maple syrup and vinegar. Slowly and gradually whisk in the olive oil to emulsify, then season generously and toss 50 percent as a result of the lentils while they are continue to heat.

Spoon the lentils on to a massive plate (or 4 personal types). Toss the chicory, watercress and apples in half the remaining dressing, then distribute out in excess of the lentils. Scatter above the celeriac and nuts, then spoon above the rest of the dressing and provide. This salad is scrumptious warm and at home temperature, so you can make the lentils in progress.

The simple flex …

Thrill meat lovers by topping the salad with wafer-slim slices of briefly sauteed Parma ham or streaky smoked bacon as a crisp, salty garnish.