sharing recipes from one generation to the next
I’m a bit OCD when it comes to waste. Shifting from Melbourne and leaving behind a hi-tech fridge that kept produce super fresh was a shock to the system. I had to totally change my shopping habits. We’ve struggled with a barely adequate scratch and dent fridge, but I confess to discarding more wilted fresh produce in the past few months than ever before in my life. That hurts……
As the appliances in my new kitchen have been commissioned I’ve greedily taken possession. The half a celeriac left from last week’s remoulade was still languishing in the fridge, not the make-do fridge but a new hi-tech model just like the one I left behind. I dare say the celeriac wouldn’t have survived otherwise but it was high time it was put to use.
This salad grew from what was in my bright and shiny new fridge, fennel, new season’s navel oranges, olives from Mount Zero in Victoria and the remnants of a tub of sour cream.
We ate this salad for lunch with a cheese omelette. The olives and oranges were beautiful together, a punch of surprisingly harmonious flavour with the crunchy mild vegies.
I’ll be making this one again.
Celeriac, Fennel and Orange Salad
1/2 celeriac, peeled, approx 300g
Juice of 1/2 lemon
1 medium bulb of fennel
2 navel oranges
12 kalamata olives, pitted and quartered
2 tablespoons finely chopped parsley
1/4 cup reserved fresh orange juice
1 heaped tablespoon sour cream
1 heaped tablespoon mayonnaise
sea salt and pepper to taste
Slice the celeriac thinly on a mandolin then cut into matchstick sized julienne. Toss the celeriac immediately in the lemon juice and set aside.
Halve the fennel bulb then shave on the mandolin into very thin slices. Add the fennel slices to the celeriac but do not toss.
Use a zesting tool to julienne the zest of one orange onto the vegetables.
Peel the oranges and cut the segments from the membranes. Add the orange segments to the salad bowl.
Squeeze the juice from the membranes into a small bowl to use in the dressing.Discard the membranes.
Whisk together the mayo, sour cream and orange juice until smooth. Season to taste.
Add the olives and parsley to the salad bowl then tip over the dressing.
Toss thoroughly, then allow to rest for 30 minutes at room temperature before serving.