Celeriac and Carrot Salad with Cilantro-Coriander Dressing
Celeriac and Carrot Salad with Cilantro-Coriander Dressing
To make the dressing, briefly toast coriander seeds in a heavy-bottomed skillet over medium heat (this will take only about 3 seconds—be careful not to let them burn). Remove and crush seeds. Add seeds to other dressing ingredients, whisk together until emulsified, and set aside.
Peel celeriac and carrots and cut into finger-long, finger-wide sticks. Blanch in salted boiling water for 5 minutes. Drain.
While still warm, toss in a stainless-steel bowl with 1/2 cup of the cilantro-coriander dressing. Season to taste with salt and pepper. Serves 4 to 6.
Ingredients
Directions
To make the dressing, briefly toast coriander seeds in a heavy-bottomed skillet over medium heat (this will take only about 3 seconds—be careful not to let them burn). Remove and crush seeds. Add seeds to other dressing ingredients, whisk together until emulsified, and set aside.
Peel celeriac and carrots and cut into finger-long, finger-wide sticks. Blanch in salted boiling water for 5 minutes. Drain.
While still warm, toss in a stainless-steel bowl with 1/2 cup of the cilantro-coriander dressing. Season to taste with salt and pepper. Serves 4 to 6.
Notes
