I had nothing to post yesterday because I spent the weekend
20 minutes prep time
Make the Dressing:
1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
1 teaspoon honey
the juice of 1/2 lemon
3 tablespoons mayonnaise (light is fine)
Grind the coriander and fennel seed together. Put them in a small bowl with the honey and lemon seed. Heat until the honey just melts (20 seconds in the microwave for me), mix well, and set this aside. Just before mixing it into the salad, mix in the mayonnaise. (This will let it cool down again first.)
Make the Salad:
250 grams (1/2 pound, or 2 to 3 medium-large) parsnips
1 cup peeled and grated celeriac
1/2 head hydroponic lettuce
Peel and grate the vegetables. Wash and drain well the lettuce. Arrange the lettuce over single serving plates.
Toss the salad with the salad dressing, and arrange it over the lettuce.
Last year at this time I made Nutty Mushroom Pate and Chocolate Peanut Crisp Squares.