Greek salad with carrots

Carrot-Celery Root Greek Salad With Mastiha-Citrus Vinaigrette


Another great Greek salad recipe, especially in the winter. The mastiha and pistachios go especially well together. Try using a high-polyphenol Greek olive oil in this for an added layer of flavour and a beautiful peppery finish.

Ingredients

  • 4 large carrots peeled and coarsely shredded
  • 1 large celery root peeled and coarsely shredded
  • ½ cup chopped fresh coriander or mint
  • grated zest of 1 lemon
  • ½ cup Aegina pistachios peeled and coarsely chopped

For vinaigrette

  • 6 tablespoons extra virgin Greek olive oil such as Pony Farm or Pamako
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon mastiha powder
  • Greek sea salt to taste

Instructions

  1. Place the grated carrot and celery root in two separate bowls of ice water to crisp and to keep the celery root from browning.
  2. Whisk together all the ingredients in the dressing until smooth and emulsified.
  3. Just before serving the salad, drain the carrots and celery root and dry in clean kitchen towels.
  4. Place in a mixing bowl and toss with the coriander or mint, lemon zest and pistachios. Mix in the dressing and serve.

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