The celeriac in this mezze is not cooked: grate it, immediately toss it with lemon juice, then bind it with strained yogurt, garlic, and toasted walnuts. The lemon juice is more than seasoning; grated celeriac browns within minutes when exposed to air. Let the salad rest before serving so the celeriac softens slightly in the yogurt.
Use a knife to peel away the celeriac’s thick skin and the rough base where the rootlets attach. Grate it on the coarse side of a grater, tossing each handful immediately with lemon juice.
Toast the walnuts in a dry skillet over medium heat for 4–5 minutes, turning them until fragrant. Coarsely chop them.
Whisk the strained yogurt with the crushed garlic, salt, and finely chopped dill.
Squeeze the celeriac by hand to remove excess lemon juice, then add it to the yogurt. Stir in most of the walnuts. Sprinkle the rest on top and drizzle with olive oil.
Toss the grated celeriac with lemon juice right away, then chill the salad for 30 minutes before serving. Celeriac left without lemon juice will brown, and the yogurt will not meld with the salad if it is not chilled to rest.
Cevizi kavurmak keskinliğini alıyor, çiğ koyduğum ilk denemede salata acımsıydı. Tavada yağsız, orta ateşte beş dakika yeterli; kokusu gelince alın, fazla kavrulan ceviz bu kez yoğurdun içinde yanık bir tat bırakıyor.
Kerevizi rendeledikten sonra limonlu suya atmazsanız kararıyor, iki dakikada renk döndü bende. Rendelemeye başlamadan kâseyi hazırlayın, kerevizi soyup beklettiğim süre bile yüzeyinde kahverengi lekeler bıraktı.
Süzme yoğurt yerine normal yoğurt kullandım, salata suyunu saldı. Süzme şartmış.
Normal yoğurt kullanacaksanız bir saat tülbentte süzün, kerevizin kendi suyu da eklenince kâsenin dibinde su birikiyor.
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