[donotprint] My cooking method of choice at the moment is without a doubt roasting; I’m more than what my call a roasted veg. enthusiast, I simply find them irresistible!
Seen as I’ve fallen head over heels madly in love with celeriac I thought I should switch it up a bit and give it a go raw. Sticking with the theme I made up a raw veggie salad of carrot, beet, celeriac and rocket, with dressed with a simple Dijon mustard vinaigrette, topped off with a generous helping of chopped capers and gherkins.
I’m not going to pretend the celeriac was as incredible as when coated in curry powder and baked in the oven, it wasn’t, but it was pretty darn good and a complete contrast to my usual preferred method of consumption.
I whipped out the mandolin and sliced all the vegetables thinly and kept them well away from each other until it was time to assemble. Now this would have been a pretty simple task had I been putting it together there and then but seen as I was packing it up for work it meant filling a seal proof box with water to submerge the celeriac in order to keep it from discolouring; it worked a treat!
The combination of the raw veggies, the carrot sweet, the beet even sweeter and the distinct unmistakable flavour of celeriac, was simply wonderful. The “honey” (actually agave) mustard dressing and the salty capers and gherkins running throughout with the remaining sprinkled on top all worked fantastically together. I was a little over generous on the portion side and neglected to consider the extra time it takes to munch through raw as opposed to cook vegetables; less work was done over lunch than usual with more eating time required!
Of course a simple salad wouldn’t be complete without a simple slice/loaf of bread on the side. One of my mini loaf tins got an airing, providing the perfect little home for a single serving of Irish Soda Spelt Soda Bread. It’s not far from the first time I’ve made soda bread, but it was the first time I’ve cooked a little mini loaf and it worked out perfectly! Moist, a little heavy, and ideal for whipping up any remaining juices from the big bowl of salty, sweet crunchy raw vegetable salad.
By far the quickest easiest bread to bake; it makes for a great little accompaniment to the clean unroasted veggie salad. [/donotprint]
Unroasted Root Vegetable Salad
Servings – 1
Preparation Time – 10 minutes
- 1 medium beet sliced thinly
- 1/4 small celeriac sliced thinly
- 1 medium carrot sliced thinly
- 2 medium gherkins finely diced (1 heaped tablespoon)
- 1/2 tbsp capers roughly chopped
- 1 heaped tbsp parsley roughly chopped
- 1 tbsp spoon olive oil
- 1/2 tbsp white wine vinegar
- 1/2 tbsp Dijon mustard
- 1 tbsp orange juice
- Whisk together all dressing ingredients and set to one side.
- Combine all salad ingredients, holding half of the gherkins, capers and parsley back.
- Pour over salad dressing and toss gently to combine. Serve topped with remaining capers, gherkins and parsley.
Spelt Soda Bread Recipe can be found here.