Tested till perfect Tangy Matchstick Salad
Tangy Matchstick Salad
Photography by Ryan Brook

Tangy Matchstick Salad

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.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 1-3/4 hours
  • Portion size 8 to 10 servings

Ingredients

  • 6 cups 6cupsjulienned peeled celery rootcelery roots, (1 medium)
  • 6 cups 6cupsjulienned peeled beetbeets, (about 3 large)
  • 4 cups 4cupsjulienned peeled carrotcarrots, (about 3 large)
  • 1/3 cup 1/3cuppacked coarsely chopped fresh dill

Dressing:

  • 1/3 cup 1/3cuplemon juice
  • 1/4 cup 1/4cupolive oil
  • 1 tbsp 1tbspliquid honey
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupminched cornichons
  • 2 tbsp 2tbspminched capercapers
  • 1 1shallotshallots, minced
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Preparation

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.

Dressing: In small bowl, whisk together lemon juice, oil, honey and salt; stir in cornichons, capers and shallot. Pour over vegetables; toss to coat. Cover and refrigerate
for 1 hour.

Make-ahead: Refrigerate for up to 2 days.

Nutritional Information per each of 10 servings: about

cal 115 pro 2g total fat 6g sat. fat 1g
carb 16g dietary fibre 3g sugar 9g chol 0mg
sodium 436mg potassium 355mg

RDI%

calcium 3 iron 6 vit A 49 vit C 13
folate 21
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