Winter is actually an underrated season of salad-y goodness. There’s an abundance of really incredible vegetables available, they just need to be prepared and assembled to their max flavour. We’re probably also not feeling at our very best, waking up in the dark can’t be good for us SURELY, so loading up on all the goodness that fresh veg can bring is nothing short of a big old boost – and SO much tastier than chugging on a berocca.
Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes
Photography: Chloe Hardwick
Styling: Elena Silcock
Season: Autumn/Winter
Ingredients
For the salad:
1 large celeriac, peeled and cut into chunks
1 tbsp fennel seeds
3 tbsp olive oil
1 garlic bulb
200g barley
1/2 lemon
50g roasted walnuts
3-4 pickled walnuts
small pack parsley, roughly chopped
small pack tarragon, leaves picked
80g raisins or sultanas
For the dressing:
200g creme fraiche
1/2 lemon
1 tsp honey
1 tsp dijon mustard
Method
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Heat the oven to 200°C/180°C fan/gas mark 6. Tip the celeriac into a large roasting tray, scatter with the fennel seeds, drizzle with 1 1/2tbsp of the olive oil, season with salt and pepper and toss well. Wrap the garlic bulb in foil, then snuggle into the corner of the pan. Roast for 30-40 mins, tossing regularly. The celeriac should be charred and the garlic bulb totally soft.
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Rinse the barley until the water runs clear, then tip into a pan of salted water and boil for 30-35 mins, or until softened with only a slight bite. Drain and rinse a little.
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Whisk all the ingredients for the dressing together, season well and loosen with a little water to make it drizzleable.
-
Remove the garlic from the roasting tin, then tip the barley into the roasting tin with the celeriac. Add the remaining olive oil, lemon juice, pickled walnuts and most of the roasted walnuts. Add most of the herbs and toss everything well, taste and season.
-
Squeeze the garlic out of its skin and allow to cool slightly. Mix into the dressing.
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Tip the salad onto a plate, top with the remaining walnuts and herbs. Drizzle with the dressing, serve with any remaining dressing for people to add at the table.
Read more: You Bring The Wine
Ellie started her newsletter You Bring The Wine back in December 2020, gifting us with crazy good, easy and delicious recipes. Throw in a healthy dose of kitchen tips, good humour and photography by Chloe Hardwick, it’s the kind of stuff we genuinely want piling up in our inbox.
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