Carrot-Celery Root Greek Salad With Mastiha-Citrus Vinaigrette

5 from 2 votes

Another great Greek salad recipe, especially in the winter. The mastiha and pistachios go especially well together. Try using a high-polyphenol Greek olive oil in this for an added layer of flavour and a beautiful peppery finish.

5 from 2 votes

Carrot-Celery Root Greek Salad With Mastiha-Citrus Vinaigrette

By Diane Kochilas

Prep Time 15

Servings

Recipes, Salads, Thanksgiving, Vegan, Vegetarian

Prep Time 15

Servings

Recipes, Salads, Thanksgiving, Vegan, Vegetarian

Ingredients

4 large carrots peeled and coarsely shredded
1 large celery root peeled and coarsely shredded
½ cup chopped fresh coriander or mint
grated zest of 1 lemon
½ cup Aegina pistachios peeled and coarsely chopped

For vinaigrette

6 tablespoons extra virgin Greek olive oil such as Pony Farm or Pamako
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon mastiha powder
Greek sea salt to taste

Instructions

Place the grated carrot and celery root in two separate bowls of ice water to crisp and to keep the celery root from browning.
Whisk together all the ingredients in the dressing until smooth and emulsified.
Just before serving the salad, drain the carrots and celery root and dry in clean kitchen towels.
Place in a mixing bowl and toss with the coriander or mint, lemon zest and pistachios. Mix in the dressing and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Carrot-Celery Root Greek Salad With Mastiha-Citrus Vinaigrette