Savoy cabbage and celery root salad with walnut vinaigrette.

Indulge in a delightful combination of fresh Savoy cabbage and crisp celery root, dressed in a flavorful walnut vinaigrette. Perfect for a satisfying and nutritious meal.

Ingredients:

• • 1 medium head Savoy Cabbage, cut in half and thinly sliced
• • 1 medium Celery root, peeled and grated on the large holes side of a grater or chopped in matchstick size
• • 1 large English or 3 small young, fresh Persian cucumbers, peeled, cut in half, seeded and sliced in half-moon thin slices
• • 2 tablespoons celery or parsley leaves coarsely chopped
• • 1 big pinch of salt
• • 1/2 cup toasted walnuts, chopped
• • 2 garlic cloves chopped
• • 1 1/2 tablespoons white wine or champagne vinegar
• • 1/3 cup canola oil
• • 1 teaspoon salt
• • 1/2 teaspoon freshly ground black pepper
• • Zest and juice of 1 lemon

Instructions:

1. Combine cabbage, celeriac, cucumber, and a generous pinch of salt in a large mixing bowl. Place the mixture in a large colander over a bowl and refrigerate for approximately 1 hour to remove excess moisture.
2. Using a mortar and pestle or a mini food processor, grind walnuts, garlic, salt, pepper, and lemon zest until they form a uniform paste.
3. Mix in vinegar and oil, adjust seasoning with salt and pepper as needed. Just before serving, squeeze fresh lemon juice over the salad to enhance the flavors.
4. To prepare the salad: Remove the chilled salad from the refrigerator, discard any liquid that has collected, and return it to the mixing bowl.
5. Drizzle the walnut dressing over the vegetables, sprinkle with celery or parsley leaves, and gently mix the salad.

Summary:

• Calories: 1226 kcal
• Fat: 113 g
• Protein: 18 g
• Carbs: 50 g
• Potassium: 1558 mg
• Magnesium: 211 mg