Coriander, Carrots and Co. (the salad)

While I’ve been partial as of late to pickled or roasted turnips and radishes, this simple salad brings their fresh flavors out while cutting the bite they sometimes have with a little sweetened dressing. Really found the crisp raw taste so refreshing…and when paired with a hamburger, yes please. Walnuts are a great addition to this one too. The black radish, leeks, turnips and carrots from this weeks share all have a place in this one, make it tonight!


3 large carrots, washed and sliced thinly with a mandoline or similar setting on your grater

2 C radish, turnips or other roots, washed and cut into thin wedges

1/4 C leeks, thinly sliced on the diagonal

1 C walnuts

1 T olive oil

1/2 C yogurt

2 T red wine or sherry vinegar

1 t honey

1/2 t ground coriander

salt and pepper

Preheat oven to 350. Toss walnuts in olive oil, salt and pepper and roast for 10-15 minutes, until fragrant. Set to one side and let them cool.

Whisk together yogurt, honey, coriander and vinegar in a small bowl, seasoning with salt and pepper and chilling in the fridge. Mix the carrots, radishes, turnips and leeks in a large bowl, then add the dressing and toss until well coated.  Chill in the fridge for at least 20 minutes, then add the walnuts and serve. This salad also keeps and improves for days, although I doubt it will last that long.

| January 22nd, 2013 | Posted in kicking salad dressings, Recipes, Roots |

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