Celeriac ribbon salad with toasted cumin and pomegranate recipe

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  • Yield: 6 Servings


  • 1 tablespoon cumin seeds
  • 1 lemon, cut in half
  • 1 small head celeriac (about 1 pound / 450 g)
  • ½ cup (70 g) whole raw almonds, soaked or toasted 2 cups (20 g) fresh parsley leaves
  • 1 medium pomegranate seeds (about 1 cup / 180 g)
  • 2 tablespoons cold-pressed olive oil
  • 1 teaspoon pure maple syrup or raw honey
  • 1 teaspoon orange flower water (optional)
  • Pinch of flaky sea salt, plus more if needed
How to Make It
  1. In a dry skillet over medium heat, toast the cumin seeds until fragrant, about 2 to 3 minutes. Set aside to cool.
  2. Juice one of the lemon halves into a medium bowl of cold water. Slice off the gnarly skin from the celeriac, preserving as much of the vegetable as possible. Cut the head crosswise into ½-inch- / 1 cm-thick rounds. Using a mandoline, slice the rounds into very thin strips. Drop the strips into the lemon water to prevent browning.
  3. Roughly chop the almonds and parsley, and place in a large bowl. Add the pomegranate and cumin seeds. Drain the celeriac and add it, too.
  4. Juice the remaining lemon half to make 1 tablespoon juice, and pour it into a small bowl. Add the olive oil, maple syrup, orange flower water (if using), and salt and whisk together.
  5. Pour the dressing over the salad, and toss well to coat. Season with more salt if needed, and serve.

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