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Karen Martini's celeriac, apple and kale slaw with roasted garlic dressing

Karen Martini
Karen Martini

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Celeriac, apple and kale slaw.
Celeriac, apple and kale slaw.William Meppem

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.

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Ingredients

  • 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

Method

  1. Step 1

    Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper and set aside.

  2. Step 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. Step 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. Step 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. Step 5

    Combine the celeriac, kale, apples and mint in a large bowl. Add the dressing and toss to coat.

  6. Step 6

    Tip onto a platter, crumble over the dried anchovies and serve.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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