6 cornichons , plus 2 tablespoons of the pickling liquid
12 pickled walnuts
½ a bunch of fresh dill
3 shallots
extra virgin olive oil
3 slices of sourdough bread
10 juniper berries , plus extra for serving
1 large knob of butter
125 ml Greek yoghurt or sour cream
1 pomegranate
Description
Reserving the fronds, use a sharp knife or mandolin (use the guard!), to thinly shave the fennel. Peel and thinly shave the celeriac, and place into a bowl of ice-cold water with the juice from ½ a lemon – this will stop it from discolouring. Set aside.
Peel and shave the beetroots into another bowl, then halve and add the radishes. Slice the cornichons into rounds, then add to the bowl with the walnuts and dill fronds.
Make a dressing by peeling and finely dicing the shallots, then add to a bowl with the cornichon vinegar, the juice from ½ a lemon and 3 to 4 tablespoons of extra virgin olive oil. Season well and set aside.
Slice each bread slice into 3 strips and finely grind the juniper berries.
Melt the butter in a frying pan over a medium heat, add the bread and sprinkle each side with the juniper. Cook for 2 to 3 minutes, or until you end up with golden, crispy toasts.
Mix the sour cream with a couple of squeezes of juice from the remaining lemon half and add a pinch of sea salt.
Drain the fennel and celeriac and dry well with a kitchen towel, then gently toss with the beetroot and a couple of tablespoons of the shallot dressing. Pile in the middle of a large serving plate.
Using a large spoon, bash the back of each pomegranate half so all the delicious seeds fall over the top of the salad.
Serve with the hot toasts, the soured cream and a small pile of extra juniper on the side.
