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.
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
1. Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper and set aside.
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.
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.
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.
5. Combine the celeriac, kale, apples and mint in a large bowl. Add the dressing and toss to coat.
6. Tip onto a platter, crumble over the dried anchovies and serve.