Today I’m joined by famous cookbook author Louisa Shafia, whose book, The New Persian Kitchen, is one of my new favorites.
I went over to her house with a backpack full of celery root, and she turned it into beautiful salad magic.
Reblog or share using #xoxocooks before March 7 for a chance to win your own copy of The New Persian Kitchen.
Shaved Celery Root & Pomegranate Salad Recipe
(from Louisa Shafia’s the new persian kitchen)
1 large celery root
3 tablespoons freshly squeezed lime juice (about two limes)
3 tablespoons extra-virgin olive oil
1 tablespoon honey
freshly ground black pepper
Rinse the celery root and slice off the rough outside layer. Using the large holes on a box grater, or the grater attachment of a food processor, grate the celery root and set aside.
Prepare the pomegranate by slicing off the crown and the stem ends and slicing partially through vertically. Pull in half with hands. Hold each half, seeds side down over a large bowl, and repeatedly hit the back with a very heavy spoon or citrus squeezer until all seeds fall out. Don’t be afraid to unleash your pent up aggression here.
Combine shaved celery root, pomegranate seeds, honey, lime juice, olive oil, and salt & pepper in large bowl and mix until it all becomes pink and well coated.
Watch Louisa and I make it on YouTube: