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Carrot and celeriac salad

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Origin of dish:  Europe
Type of cooking:  No cooking needed
 
Preparation time: 15 minutes
Cooking time: 5 minutes
 
Ingredients (serves 4):


Method:

1. Swell the raisins by soaking in warm water for 10 minutes. Meanwhile, peel the celeriac, grate it finely into a salad bowl and drizzle a few drops of lemon juice over it immediately.

2. Peel the carrots, grate them and mix with the celeriac; drizzle with a few drops of lemon juice.

3. In a big bowl, prepare the curry sauce: mix the crème fraîche with olive oil, the rest of the lemon juice, cumin, curry, mustard, salt and pepper. Mix well.

4. Pour the sauce into the salad bowl and mix well. Scatter the well-drained raisins and snip the corainder, chives and parsley over the bowl.
Advice: Just before serving, add crushed walnuts, flaked almonds and pitted black olives, either crushed with a mortar and pestle or roughly chopped.

User comments

 
another free recipe every day






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