There is something uplifting about refreshing food eaten on a frosty day. What follows is a light, fresh-tasting salad that makes your eyes sparkle.

　　

Ingredients

enough for 4

　　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

　　

For the Dressing

thick yogurt (I use sheep’s) – 3/4 cup (200g)

　　olive oil – 3 to 4 tablespoons

　　garlic – a small clove, crushed

　　

Step 1

Slice the kohlrabi thinly and divide the slices among four flat plates. I don’t think you have to peel them, but you can if you wish. The slices should be very thin, otherwise the whole thing loses its delicate quality. Peel and thinly slice the blood orange and place on top of the kohlrabi.

　　

Step 2

Add a pinch of sea salt to the lemon juice, stir in the capers and olive oil, then spoon it over the sliced kohlrabi. Set aside for a good half hour.

　　

Step 3

Peel and coarsely shred the beets and celery root. Finely shred the green onions and toss all together with the parsley leaves. Mix the yogurt and olive oil, stir in the crushed garlic clove, and add a pinch of salt and black pepper.

　　

Step 4

Pile the grated vegetables on the kohlrabi and add the dressing. Mix together as you eat, to retain the fresh crunch of the raw vegetables.

　　Tender