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

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

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.

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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

  1. Step 1

    Preheat the oven to 180C fan-forced or 200C conventional.

  2. Step 2

    Drizzle the garlic bulb with olive oil, wrap in foil and roast for about 35 minutes, or until fragrant and soft.

  3. 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.

  4. 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.

  5. 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.

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