Celeriac apple and kale slaw with sour cream anchovy and roast garlic dressing
Ingredients
- 1 large whole garlic bulb
- 80ml extra-virgin olive oil, plus extra
- 10 high-quality anchovies (pink and fleshy ones)
- 150g sour cream
- 1 lemon, juiced
- salt flakes
- freshly ground black pepper
- 1 small celeriac, peeled, sliced on a mandolin and julienned
- 1 bunch kale, stalks removed and leaves shredded (chiffonade)
- 1 granny smith apple, sliced thinly and slices then cut in half
Instructions
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