serves 4
Shredded and grated salads in the Greek kitchen are typically limited to the classic cabbage-carrot winter salad, perked up with a simple ladolemono (lemon vinaigrette). This three-root slaw was born of the Greek financial crisis, in that during these last few years here in Greece many of us have become keenly aware of food waste. There have been campaigns to teach people how to use ingredients they might otherwise discard, such as the broccoli stems used in this recipe.
Juice of 1 lemon, strained
1 small celery root (celeriac; about ½ pound / 225 g)
1 pomegranate
3 large carrots
Stem from 1 large broccoli head
¼ cup (25 g) chopped fresh parsley or cilantro
2 tablespoons snipped fresh dill
1 recipe Greek Yogurt Ranch Sauce
Salt and freshly ground black pepper
Fill a bowl with cold water and stir in the lemon juice. Peel the celery root with a large sharp knife or vegetable peeler and cut it into quarters. Place the celery root in the lemon water to prevent discoloration and set aside until ready to use.
Cut the pomegranate in half. Hold one half cut-side down in the palm of one hand, over a bowl. Tap the exterior of the pomegranate with a teaspoon all over, until the seeds have dislodged and fallen into the bowl. Repeat with the remaining half. Set aside.
Using a vegetable peeler, trim any tough knobs off the broccoli stem.
Grate the carrots and broccoli stem using a food processor fitted with the grating disc. Set aside in a bowl. Remove the celery root from the water and grate it as well; add it to the bowl with the carrots and broccoli.
Add the pomegranate seeds, parsley, and dill. Add the yogurt dressing and toss to coat. Season to taste with salt and pepper and serve.