Celery Root and Apple Slaw
There’s no photo for this recipe, so enjoy this beautiful shot of Floyd’s grilled pineapple at the Bombay Bread Bar by Teddy Wolff!
From the team:
Floyd had this really annoying ability to make vegetables come to life with that spice touch of his — Brussels sprouts, celery root, cauliflower… we’d all eat more of our vegetables if Floyd was cooking! With his spice line, we get to bring a little of that magical touch home.
Once you’ve tried the method on celery root and apples, have fun playing around with it on other fruits and vegetables. Radishes, celery, carrots, sprouts… play!
SERVES: 4
TOTAL COOKING TIME: 25m
INGREDIENTS:
2 tablespoons coarsely chopped cilantro
2 tablespoons snipped chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
½ teaspoon FC + B&B Garam Masala
2 Granny Smith apples (peeled, cored and julienned; cups)
1 ¼ pounds celery root (peeled and julienned; 2 cups)
4 ounces daikon radish (peeled and julienned; 1 cup)
Salt and freshly ground black pepper
DIRECTIONS:
In a large bowl, combine the cilantro, chives, olive oil, lime juice and garam masala. Add the apples, celery root and daikon, season with salt and pepper and toss well. Serve the slaw lightly chilled or at room temperature.
This recipe can be made ahead and refrigerated for up to 4 hours.
