I like eating salads for lunch or dinner all year long.
During the hot summer days I prefer my salad light and crunchy and during the cold days I like it juicy and filling.
And this guys, is the juiciest salad ever!
Imagine the juiciness of shredded celery root with creamy salad dressing and cottage cheese.
Imagine the flavor of dark leafy greens and a nice drizzle of pumpkin oil.
Think extra health benefits – artichoke hearts.
Let’s start with the salad dressing. You can use a store bought French or yogurt salad dressing or you can make it quickly on your own.
You will need: juice from 1/2 a lemon, 1 tsp mustard, 1 tbsp mayonnaise or yogurt, 2 tbsp extra virgin olive oil, 1 tbsp white wine or apple cider vinegar, pinch of salt and optionally pinch of onion powder, pinch of garlic powder and pinch of powdered rosemary. Put all ingredients in a little jar and shake it well.
Now over to the salad: in a salad bowl add 1.5 cups of shredded celery root, 2 tbsp of the salad dressing and 1/4 cup of cottage cheese. Stir everything nicely.
Put 1.5 cups of dark green salad on top. I used field salad, but one can use for example arugula or baby spinach. Take 2 artichoke hearts in oil, squeeze the oil and cut each one into 4 pieces. Add 1/4 cup more of the cottage cheese and the artichoke hearts. Drizzle pumpkin oil over it and put some black pepper on it.
You could also use walnuts instead of the artichoke hearts. Walnuts go very well with celery root.
I am totally hooked on this salad. This is the fourth time in two weeks that I am cooking this recipe, just changing the greens every time 🙂
You have to try the combination celery root and pumpkin oil – it tastes like heaven!
For one big salad:
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine or apple cider vinegar
- 1 tbsp mayonnaise or full fat yogurt
- 1 tsp mustard
- pinch of salt
- pinch of powdered onions (optional)
- pinch of powdered garlic (optional)
- pinch of powdered rosemary leaves (optional)
- 1.5 cups shredded celery root
- 1/2 cup cottage cheese (~125g)
- 1.5 cups dark green salad (field salad, arugula or baby spinach)
- 2 artichoke hearts in oil (I buy the brand Saclà, they have very good antipasti) / or use walnuts instead
- 1 pumpkin oil (drizzle)
- black pepper
Vegan version: One can make cottage cheese with tofu. Make crumbles out of firm tofu and mix them with a little bit of vegan yogurt and a pinch of salt. Use vegan mayo or vegan yogurt for the salad dressing.