A bit of a surprise dish. The crumble looks like an apple pie, radishes are seldom served roasted and the frozen dressing will slowly melt into your salad. They all taste great on their own and go very well together. Just be sure to make the dressing ahead and allow 2-4 hours for it to freeze before serving.
I love making frozen dressings. It makes for such a fun presentation. This technique can be used with any dressing, sauce, dessert sauce that can be served cold.
For the miniature pie tins, either choose ceramic ones that the pies can be served straight out of, or, as I did here, the kind with removable sides.
Makes 2 miniature pies
4 sundried tomatoes, soaked
½ small celery root/celeriac
1 tablespoon soy yoghurt or crème fraiche
2 tablespoons gluten free oats
2 tablespoons buckwheat flour
2 tablespoons grated parmesan cheese (optional)
salt and pepper
2 tablespoons of olive oil
Shredded radish skin
1. Set the oven for 200 C.
2. Chop all the veggies into small pieces. Mix with the yoghurt/crème fraiche).
3. Place in two miniature pie tin.
4. Combine the dry ingredients for the crumble. Add the oil last and keep the crumble “crumbly”. Best done by hand.
5. Spread the crumble on top of the small pies and set in oven for about 15-20 minutes.
Roasted Radish Salad:
1. Set the oven to 220 C.
2. Trim the radishes and cut in half.
3. Drizzle with olive oil and season with the salt.
4. Roast in oven for about 20 minutes, until they start to colour.
2 teaspoons honey (or maple syrup)
1 teaspoon Dijon mustard
75 ml olive oil
75 ml white wine vinegar
1. Shake the ingredients together
2. Line a small tray with baking parchment and pour the dressing onto this in a thin layer
3. Freeze for a couple of hours
4. Just before serving, break the frozen sheet of dressing into smaller pieces and stick into salad.
5. Serve immediately.
Tender salad leaves
Decorate the pies with shredded radish skins and fennel sprigs