ROOT VEGETABLE AND POMEGRANATE SALAD

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Root Vegetable and Pomegranate Salad image

This recipe is adapted from Jamie Oliver's Cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 medium golden beets, peeled
3 carrots, peeled
1 head (about 1 pound) celeriac, peeled
1 medium fennel bulb (about 1 pound), trimmed
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 small dried red chile, crumbled
Coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley leaves
1/2 pomegranate

Steps:

  • Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
  • Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
  • Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

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