Autumn slaw with za’atar
This is a hearty and well-seasoned cold-weather salad. Although za’atar varies, it does usually include sumac, sesame seeds and a grassy herb like thyme. You get a combination of earthy, nutty and sour — yum! Use the knobby carrots they sell at farmer’s markets in purple, yellow and orange. Wash well, but don’t peel.
1 bunch farmer’s market carrots, scrubbed and dried
1 celery root, peeled
4 cups baby arugula, washed and well dried
1 cup Bulgarian feta
.5 cup walnuts
3T extra-virgin olive oil
3T cider vinegar
2T Dijon mustard
2T brown sugar
2T lemon juice
salt + pepper
Preheat toaster oven to 350. Lay walnuts on toaster sheet lined with foil and bake for about five minutes, until just starting to darken. Turn off oven — wrap nuts in foil and leave inside.
Whisk together all dressing ingredients. Taste, adjust to preference and set aside.
Thinly shave carrots (a mandoline is great, on thinnest setting) and cut celery root into matchsticks.
Toss with arugula and dressing in a large bowl. Transfer to place settings and serve topped with crumbled feta and broken roasted walnuts.