Celery Root and Daikon Salad with Mint
Makes 4 servings
Mint is a potent source of breast-protective limonene. Use it lavishly, and use it often.
Prep Time: 15 minutes
Marinating Time: 1 hour
1 medium celery root
1 small daikon radish
1/4 teaspoon sea salt
Ground pepper
1/2 cup cleaned and chopped fresh mint leaves
Dressing Ingredients:
1/4 teaspoon sea salt
1 clove minced garlic
1/5 cup extra-virgin olive oil
1/2 cup honeybell orange juice (regular orange juice may be substituted)
1 teaspoon lemon juice
Ground pepper to taste
1. Trim and peel celery root, slice, and cut slices into 2-inch-long julienne strips. You should have about 2 cups.
2. Scrub daikon radish with a natural bristle brush and also cut into similar-sized julienne strips. You will have approximately 1 1/3 cup of daikon.
3. Combine celery root and daikon in a serving bowl. Season with 1 to 4 teaspoon salt and ground pepper. Add 1 to 2 cup of chopped mint leaves and toss.
4. In a suribachi or food processor, add 3 to 4 teaspoon of salt and minced garlic. Puree. Slowly add the olive oil. Continue to grind ingredients together. Combine the rest of the dressing ingredients.
5. Pour the dressing over vegetables, toss, and marinate for an hour. Adjust seasonings and serve.
