From Winter + Food, Jane and Jeremy Strode, The Sydney Morning Herald, May 2008.
This simply-put-together salad was a little off the usual but was a very enjoyable one with crunch from most of the ingredients and a dressing that added a pleasing tang.
The salad began by slicing some baguette, sprinkling it with grated cheese and baking it in the oven to make croutons.
While they were baking a Jerusalem artichoke (I only used one instead of the two in the recipe because I usually go light on these windy vegetables), an apple and half a celeriac were sliced thinly on the mandolin. They went into the serving bowl with chives that had been cut into batons and some watercress.
A dressing made from a mix of mayonnaise and vinaigrette was drizzled on the vegetables and they were tossed and served on the crouton slices.
This recipe came from an inclusion that came with the Sydney Morning Herald. I guess the rather fast decline of newspapers will see these little handouts disappear.
Ease of cooking: ✔✔✔✔
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