CSA Slaw with Cabbage, Beet, and Celery Root

• porzioni: Serves 4 to 6

Ingredienti

1⅔ cups/8 ounces (225 g) whole almonds

½ medium white cabbage

2 teaspoons salt

2 large golden beets (about

18 ounces/500 g)

1 small celery root (about

7 ounces/200 g)

2 to 3 large carrots (about

12 ounces/340 g)

Grated zest and juice of 3 limes

1 cup (240 ml) plain yogurt

¼ cup (60 ml) olive oil, plus more to serve

1 clove garlic, grated

1 teaspoon za'atar

Freshly ground black pepper

½ cup (75 g) toasted sesame seeds

1 packed cup (60 g) dill fronds, lightly chopped

1 packed cup (60 g) mint leaves, lightly chopped

Flaky salt, to serve

Fancy olive oil, to serve

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Istruzioni

Preheat the oven to 350°F (175°C).

Lay the almonds on a sheet pan and toast them until they start to crack. Watch them closely: About 9 min- utes in, I usually bite into one to see if it's no longer white on the inside. When toasted, remove from the oven and let cool to room temperature, then crush in a mortar and pestle or coarsely chop.

Slice the cabbage on a mandoline into a large bowl. Sprinkle on 1 teaspoon of the fine sea salt and mix by hand well, massaging the salt into the cabbage. Next, prepare the beets, celery root, and carrots by slic- ing them thinly on a mandoline and then slicing the pieces into thin julienned strips. Mix each vegetable into the cabbage as you finish slicing it, tossing and squeezing with your hands to combine and distrib- ute the salt. When the vegetable mixture has sat for 30 minutes to 1 hour, place in a colander and rinse quickly. Then lay the vegetables on a clean kitchen towel (not your fanciest one: the beets may leak a little color onto them) and blot well (maybe using a second towel to really get the moisture off).

In a small bowl, make the dressing by whisking together the lime zest and juice, yogurt, olive oil, garlic, za'atar, and remaining 1 teaspoon fine sea salt. Season well with pepper. Taste and adjust the salt if necessary.

Transfer the vegetables to a large bowl and fold in the yogurt dressing and most of the almonds, ses- ame seeds, dill, and mint, reserving some for the top of the salad. Pile the salad onto a serving platter or bowl and scatter the remaining sesame seeds, almonds, and herbs over the top. Drizzle with some

olive oil and sprinkle with flaky salt.