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Lukewarm root vegetable salad with blackberry dressing

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Ingredients for 4 servings:

  • 4 medium-sized carrots
  • 1 celeriac
  • 1 kohlrabi
  • 1 bunch of spring onions, cut into rings
  • vegetable broth
  • 3 tbsp butter
  • 100 g jelly (blackberry)
  • 1 ½ dl red wine vinegar
  • 1 dl port wine
  • 2 dl olive oil
  • 1 tbsp mustard
  • Salt
  • pepper
  • 1 horseradish root

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the root vegetables; simmer in the broth until al dente, then plunge into ice water. Melt the butter in a pan, add the spring onions and vegetables, and heat for about 5 minutes. For the dressing, mix all the other ingredients, except the horseradish, thoroughly (e.g., using a shaker). Arrange the lukewarm salad on plates, drizzle with the dressing, and garnish with freshly grated horseradish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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