Tangy Matchstick Salad Tangy Matchstick Salad

Tangy Matchstick Salad | Food styling by Melanie Stuparyk | Prop styling by Catherine Doherty Image by: Ryan Brook

This vibrant salad is a perfect makeahead side dish because, with a little time in the fridge, the dill and the dressing have a chance to work their magic on the root vegetables. To speed up the prep, slice the celery root and beets with a mandoline first, then cut them into matchsticks.

  • Prep time 40 minutes
  • Total time 1 hour & 45 minutes

Ingredients

Salad:
  • 6 cups matchstick-cut peeled celery roots (1 medium)
  • 6 cups matchstick-cut peeled beets (about 3 large)
  • 4 cups matchstick-cut peeled carrots (about 3 large)
  • 1/3 cup packed coarsely chopped fresh dill
Dressing:
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon liquid honey
  • 1/2 teaspoon salt
  • 1/2 cup minced cornichons
  • 2 tablespoons minced capers
  • 1 shallots minced

Method

Salad: In large saucepan of boiling salted water, blanch celery root for 1 minute. With slotted spoon, remove to bowl of ice water to cool; drain. Repeat with beets, blanching for 3 minutes. 

In large bowl, mix together celery root, beets, carrots and dill. Set aside.

Dressing: In small bowl, whisk together lemon juice, oil, honey and salt; stir in cornichons, capers and shallot. 

Assembly: Pour dressing over vegetables; toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 436 mg
  • Sugars 9 g
  • Protein 2 g
  • Calories 115.0
  • Total fat 6 g
  • Potassium 355 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 49.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tangy Matchstick Salad

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