Stephencooks

Marinated Root Vegetable Salad

1/4 C red onion, 1/4" dice
2 small white turnips, peeled, diced 1/4", blanched*
1 medium carrot, peeled, diced 1/4", blanched*
1 medium kohlrabi, peeled, diced 1/4", blanched*
1/2 medium knob celeriac, peeled, diced 1/4", blanched*
1/4 C radicchio, rough chop
2 T fresh tarragon, minced
2 T fresh flatleaf parsley, minced
2 T olive oil
1 tsp coriander seed
1 tsp fennel seed
1 tsp cumin seed
juice of 1 lime
1 small green chile, seeded and cut in slivers
salt, hot sauce to taste

Toast the coriander, fennel and cumin seeds in a dry skillet over high heat, stirring, until their color darkens. Grind to a powder with a mortar and pestle or spice grinder. Combine all ingredients except the salt and hot sauce and marinate 4 - 12 hours, stirring occasionally. Season to taste with the salt and hot sauce. Best served at room temperature.
___________

*blanched vegetables: get a large pot of salted water up to a rolling boil, scatter in the vegetables (do the carrots, turnips, kohlrabi and celeriac separately as they all take different amounts of time) and boil for a couple of minutes. Taste one to determine doneness - when done it should be still firm but clearly cooked. Remove with a sieve and immediately plunge in ice water (or several changes of cold water) to stop the coooking process. All the vegetables can be done in the same pot of water this way, one after another.