This salad came from an idea a German shopkeeper (Machaela) gave me about one of her favourite national dishes. The fennel and ginger fill this salad with flavour to tantalize the taste buds.
Ingredients
Main body
½ a medium celeriac (roughly chopped),
1 inch / 2½ cm of ginger (minced) and
1 medium onion (thinly sliced).
Dressing
1tsp of fennel seeds,
1tbsp of balsamic vinegar,
3tbsp of olive oil and
½ tsp salt.
Method
1)
To make the dressing; dry fry and crush the fennel seeds
2)
Combine all the ingredients together until emulsified.
3)
To finish; combine everything together and leave to stand for 20 minutes before serving.
