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.
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4
large carrots
peeled and coarsely shredded
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1
large celery root
peeled and coarsely shredded
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½
cup
chopped fresh coriander or mint
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grated zest of 1 lemon
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½
cup
Aegina pistachios
peeled and coarsely chopped
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Place the grated carrot and celery root in two separate bowls of ice water to crisp and to keep the celery root from browning.
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Whisk together all the ingredients in the dressing until smooth and emulsified.
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Just before serving the salad, drain the carrots and celery root and dry in clean kitchen towels.
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Place in a mixing bowl and toss with the coriander or mint, lemon zest and pistachios. Mix in the dressing and serve.