There is celery growing in the garden, but we’re not great celery eaters. Of course, in Winter, it is an essential in all sorts of vegetable and other braises – Barley, for example – and Soups of course. It is an essential thing to have. But we are not big on celery salads, or raw sticks. Unless there is a killer dip to go with the sticks.
But our young celery brings to the kitchen the delicious celery flavour of its micro-thin stems and young, crunchy leaves. Both do go beautifully in salads and when we make a herb salad, our celery leaves and stems form a vital part. We also use it in place of flat leafed parsley. It is divine.
When I came across a recipe from Ottolenghi using Celery Leaves as an ingredient I was delighted. Moreso, as we had kohlrabi and beetroot innocently sitting in the vegetable crisper. It was meant to be. Frankly, I can’t get enough of this salad, with the beautiful crispness of the apple, beetroot and kohlrabi.
Use a mandolin to cut the beetroot, kohlrabi and apple into thin slices. This also works well if you julienne them into thin sticks (which I love). Ottolenghi suggests using Candy Beetroot for extra visual oomph – if you have them, great. If not, use your normal, run-of-the-mill beets.
I am using my purple chillies from the garden, which may be Naga Jolokia Purple Chillies (the plant does look so similar), but is more likely Purple Jalapeño. Whatever, you don’t need exotic chillies to make this work. Ottolenghi suggests urfa chilli flakes, but I say use fresh or dried chillies, whatever you have. I have also made this with Korean Chilli Flakes. Perfect.
Today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.
Or try these Beetroot Salads: Beetroot and Mint Salad, Roasted Beetroot with Maple Dressing, Beets with a Herb Dressing, Beets with a Honey Ginger Dressing and Beetroot and Carrot Salad with Indian Spices.
Still want more? Check all Ottolenghi dishes, all Kohlrabi recipes and all Beetroot Recipes. We have written about our experiences cooking through Plenty More. We have so many delicious Salads worth exploring. Or make a cuppa and work through our Early Autumn dishes. Enjoy!
Kohlrabi, Beetroot and Celery Leaf Salad
1 large kohlrabi, trimmed, peeled and cut into 1 – 2 mm slices, or cut into thin julienne
2 small beetroot, peeled and slied into 1 – 2mm thick slices, or cut into thin julienne
0.5 crispy apple (try Pink Lady), cored and sliced into 1 – 2mm thick slices, or cut into thin julienne
10g celery leaves, roughly torn (or use additional flat leaved parsley leaves)
10g parsley leaves, roughly chopped
5g tarragon leaves, roughly copped
2 Tblspn flaked almonds, toasted
1 tspn poppy seeds
0.5 tspn nigella seeds
0.5 tspn chilli flakes or half a fresh red or green chilli, chopped
2 Tblspn olive oil
2 Tblspn cider vinegar
1 tspn caster sugar
0.5 tspn salt
Put the first 7 ingredients into a large bowl.
In a separate small bowl and mix in the almonds, seeds and chilli.
Whisk together the dressing ingredients with salt, then pour over the vegetables and herbs. Toss to combine, then transfer to a platter.
Sprinkle the almond and seed mix over the top and serve.
recipe notes and alternatives
This salad goes well with Jicama and/or Carrot, either replacing the Kohlrabi, or as well as the Kohlrabi.