Karen Martini's celeriac, apple and kale slaw with roasted garlic dressing

Name: Karen Martini's celeriac, apple and kale slaw with roasted garlic dressing
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 1 large garlic bulb; 80ml extra virgin olive oil; 12 high-quality anchovies (pink and fleshy ones), such as Ortiz or Cuca; 150g sour cream; juice of 1 lemon; 1 tbsp white wine vinegar; 1 tsp castor sugar; salt flakes and freshly ground black pepper; 1 small celeriac, peeled and julienned; 1 bunch of kale, stalks removed, leaves shredded; 2 granny smith apples, skin on, sliced finely, then cut in half; 4 mint sprigs, leaves picked and torn

Karen Martini

July 26, 2019

Celeriac, apple and kale slaw.William Meppem

Time:30 mins - 1 hourServes:6

This healthy little salad is tasty just on its own, but it's especially delicious with pork. Try it with a crumbed pork cutlet (cotoletta) or chicken schnitzel, or slow-cooked pulled lamb or pork shoulder. Roasting the garlic really softens and enriches the dressing.

Ingredients

1 large garlic bulb
80ml extra virgin olive oil
12 high-quality anchovies (pink and fleshy ones), such as Ortiz or Cuca
150g sour cream
juice of 1 lemon
1 tbsp white wine vinegar
1 tsp castor sugar
salt flakes and freshly ground black pepper
1 small celeriac, peeled and julienned
1 bunch of kale, stalks removed, leaves shredded
2 granny smith apples, skin on, sliced finely, then cut in half
4 mint sprigs, leaves picked and torn

Method

Step 1
Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper and set aside.
Step 2
Drizzle the garlic bulb with a little oil, wrap in foil and roast in the oven for about 35 minutes until fragrant and soft.
Step 3
Meanwhile, lay the anchovies flat on the prepared tray and bake for about five minutes until brown and powdery looking. Set aside to cool and dry out.
Step 4
Squeeze the roasted garlic paste out of the skin (you should have about two heaped tablespoons) into a small bowl and mash with a fork. Mix in the remaining oil, sour cream, lemon juice, vinegar, sugar and a splash of water to loosen. Season with salt and pepper.
Step 5
Combine the celeriac, kale, apples and mint in a large bowl. Add the dressing and toss to coat.
Step 6
Tip onto a platter, crumble over the dried anchovies and serve.