A Crunchy Celery Root and Blood Orange Salad for a Frosty Day

• small kohlrabi 2
• a blood orange
• the juice of half a lemon
• capers 12
• olive oil 3 tablespoons
• raw beets 2 small
• celery root a 7-ounce (200g) wedge
• green onions 3
• flat-leaf parsley a handful
• thick yogurt (I use sheeps) 3/4 cup (200g)
• olive oil 3 to 4 tablespoons
• garlic a small clove, crushed

1. Slice the kohlrabi thinly and divide the slices among four flat plates.
2. I dont think you have to peel them, but you can if you wish.
3. The slices should be very thin, otherwise the whole thing loses its delicate quality.
4. Peel and thinly slice the blood orange and place on top of the kohlrabi.
5. Add a pinch of sea salt to the lemon juice, stir in the capers and olive oil, then spoon it over the sliced kohlrabi.
6. Set aside for a good half hour.
7. Peel and coarsely shred the beets and celery root.
8. Finely shred the green onions and toss all together with the parsley leaves.
9. Mix the yogurt and olive oil, stir in the crushed garlic clove, and add a pinch of salt and black pepper.
10. Pile the grated vegetables on the kohlrabi and add the dressing.
11. Mix together as you eat, to retain the fresh crunch of the raw vegetables.

orange, lemon, capers, olive oil, beets, celery root, green onions, flatleaf, thick yogurt, olive oil, garlic

Taken from www.epicurious.com/recipes/food/views/a-crunchy-celery-root-and-blood-orange-salad-for-a-frosty-day-381535 (may not work)