Spicy celeriac and turkey salami salad

Name: Spicy celeriac and turkey salami salad
Ingredients: 2 medium celeriac roots (800 g); 1 large carrot; 2 small red onions; 100 g dry turkey salami; 3 garlic cloves; 40 g hazelnuts; 15 ml sesame oil or 40 g toasted sesame seeds; 2 hot green peppers; 2 tablespoons sugar; 70 ml white wine vinegar; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Spicy celeriac and turkey salami salad by Manuela G. - Recipia

Spicy celeriac and turkey salami salad: the celeriac, cut into sticks, stays crisp, while the hot pepper and vinegar give it a lively flavor. I keep the strips thin, but not threadlike; you can taste the carrot, red onion, salami and hazelnuts among them, all brought together by the sweet-and-sour dressing. Prep: 20 minutes. Cook: 0 minutes. Rest: 2-3 hours. Total time: 2 hours and 20 minutes-3 hours and 20 minutes. Serves: 4. About 280 kcal and 9 g protein per serving.

Ingredients

2 medium celeriac roots (800 g)
1 large carrot
2 small red onions
100 g dry turkey salami
3 garlic cloves
40 g hazelnuts
15 ml sesame oil or 40 g toasted sesame seeds
2 hot green peppers
2 tablespoons sugar
70 ml white wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. In about 20 minutes, peel the celeriac and cut it into thin sticks. Cut the carrot and red onion into sticks too, dice the salami, lightly crush the hazelnuts, and slice the hot peppers into rounds. 2. Put everything in a bowl. Add the sugar, sesame oil or toasted sesame seeds, vinegar, salt, pepper and finely chopped garlic. Mix well, until the dressing coats the vegetables. 3. Cover the bowl and leave the salad in the fridge for 2-3 hours before serving.

Notes

Choose firm roots that feel heavy for their size and have no soft spots. If you find a woody part in the middle, remove it before cutting the celeriac. Green chilies can vary a lot in heat, so taste one before slicing them. Mix all the way down to the bottom of the bowl too; the salt and sugar shouldn’t stay in one place. Don’t rush the time in the fridge: celeriac seems tougher right after it’s cut than it does after resting in the dressing. You can swap the 40 g of hazelnuts for 40 g of toasted sunflower seeds; hazelnuts are tree nuts, an allergen. The salad keeps in the fridge for up to 3 days, but the vegetables gradually soften. Serve it with dark bread or alongside roast meat.