Monday’s Menu: celeriac + beet salad with lemon, chilli + mint.

I am always looking for a new delicious way to whip up a salad.
I found this little beauty on a fabulous food blog called My Darling Lemon Thyme.
She was inspired by a salad she devoured at Jamie’s restaurant.
Jamie was inspired by the French plate of crudites but added chilli and lemon.
I am inspired to eat it with crispy salmon.

You need for 2 fashionista or 25 models:

1 large carrot, peeled
1 medium beetroot, ends trimmed and peeled
1/2 large celeriac, ends trimmed and peeled
a large handful fresh mint leaves, finely chopped
1-2 birds eye chillies, finely chopped
the juice of 1 medium lemon
a few good glugs of extra virgin olive oil
fine sea salt and freshly ground black pepper

•    Slip into your Dior slip dress.
•    Pull on Balenciaga Birkenstocks
•    Pour a gin and tonic.
•    Finely shred the carrot, and beetroot and celeriac either using a mandolin, grater or your food processor. You want the vegetables as thin as a stick figure supermodel .
•    Combine in a bowl (leave the beetroot out until the end if you don’t want it to completely colour everything with its juices) (a bit like George Clooney throwing your red top in the washing machine with your white jeans. Duh)
•    Chop up chilli but here’s a hint : use a knife and fork to cut up the chilli so you don’t use your fingers and get chilli in your eyes. Yikes.
•    Add mint and chilli and mix well to combine.
•    Dress with lemon juice and olive oil.  That’s the salad not you.
•    Season really well with plenty of sea salt and freshly ground black pepper.
•    Serve immediately with crispy salmon or some such thang.

If you can’t get your hands on celeriac, just use extra carrot or beetroot.
Turnip, swede or kohlrabi would also be interesting substitutes says mydarlinglemonthyme.