Celeriac, apple and kale slaw with sour cream, anchovy and roast garlic dressing

Name: Celeriac, apple and kale slaw with sour cream, anchovy and roast garlic dressing
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 large whole garlic bulb; 80ml extra-virgin olive oil, plus extra; 10 high-quality anchovies (pink and fleshy ones); 150g sour cream; 1 lemon, juiced; salt flakes; freshly ground black pepper; 1 small celeriac, peeled, sliced on a mandolin and julienned; 1 bunch kale, stalks removed and leaves shredded (chiffonade); 1 granny smith apple, sliced thinly and slices then cut in half

March 5, 2014

Great with pork: Celeriac, apple and kale slaw with sour cream, dehydrated anchovy and roast garlic dressing.Marcel Aucar

easyTime:30 mins - 1 hourServes:6

This healthy little salad is quite tasty on its own, but really delicious with pork. Try a crumbed organic cotoletta or some slow-cooked pulled shoulder.

Ingredients

1 large whole garlic bulb
80ml extra-virgin olive oil, plus extra
10 high-quality anchovies (pink and fleshy ones)
150g sour cream
1 lemon, juiced
salt flakes
freshly ground black pepper
1 small celeriac, peeled, sliced on a mandolin and julienned
1 bunch kale, stalks removed and leaves shredded (chiffonade)
1 granny smith apple, sliced thinly and slices then cut in half

Method

Step 1
Preheat the oven to 180C fan-forced or 200C conventional.
Step 2
Drizzle the garlic bulb with olive oil, wrap in foil and roast for about 35 minutes, or until fragrant and soft.
Step 3
While the garlic roasts, bake the anchovies flat on a tray lined with baking paper for about five minutes or until brown and powdery-looking. Remove to cool and dry out.
Step 4
Squeeze the garlic paste out of the skin (about two heaped tablespoons) and into a small bowl. Mash up with a fork and mix in the sour cream, oil and lemon juice, along with a splash of water to loosen the dressing. Season with salt and pepper.
Step 5
In a large bowl, mix the celeriac, kale and apple together, add the dressing and toss to coat. Tip this into your serving bowl(s), crumble over the dried anchovies and serve.