Curry-Soy Veggie Salad with Zing

Ingredients

Estimated total cost: €8.29 · €1.38/serving

• 2 tablespoons light soy sauceEst. price €0.08–€0.20
• 1 teaspoon fine sea saltEst. price €0.02–€0.06
• 1 teaspoon freshly ground mixed or black peppercornsEst. price €0.04–€0.10
• 1/2 cup extra-virgin olive oilEst. price €0.60–€1.50
• 1 lb tomatoesEst. price €1.50–€3.50
• 2 teaspoons Dijon mustardEst. price €0.10–€0.25
• 2 teaspoons Madras curry powderEst. price €0.15–€0.35
• 1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectanglesEst. price €0.80–€1.80
• 1/2 cup finely chopped shallotsEst. price €0.40–€0.90
• 1 bunch broccoli, cut into 1 1/2-inch floretsEst. price €1.20–€2.50

Steps

1. 1

   Combine the vinaigrette components and whisk until well blended.

2. 2

   Prepare the tomatoes by blanching them in hot water and removing the skins. After peeling, deseed the tomatoes and cut them into 1-inch pieces.

3. 3

   Take the shallots and encase them in a kitchen towel. Proceed to twist and apply pressure to extract as much liquid from the shallots as you can.

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• Cultural note

  The use of Madras curry powder in this recipe hints at its Indian influence, adding a depth of flavor to the dish. The combination of ingredients like soy sauce, Dijon mustard, and fresh herbs reflects a fusion of different culinary traditions, showcasing a blend of flavors and textures.

• Seasonal note

  This Curry-Soy Veggie Salad with Zing is best made in the fall when cauliflower, broccoli, turnips, and fresh herbs like chives and cilantro are in season. Tomatoes can be used when they are ripe in the summer for added freshness.

• Health note

  This salad is a nutritious option with a good balance of macronutrients. It is high in healthy fats from olive oil, fiber from vegetables, and vitamins A, C, and K. The dish is also relatively low in calories and cholesterol-free, making it a heart-healthy choice.