Fenneru no shiomomi ponzu (quick Japanese fennel salad)

For ➋ 

1 large fennel bulb

½ ts salt

ponzu or lemon juice

pepper (optional)

Cut the green parts off the fennel bulb.  Cut the bulb in half, then slice very thinly. Sprinkle with salt. Massage the slices firmly with your hand until they are softened.

You can store this in the refrigerator, well covered, for 3-4 days like this if you like. 

When using, drain off any excess moisture, and sprinkle with a little bit of lemon juice or ponzu and optionally, black pepper.

Serve as a salad or a side-dish.

*Serve with salmon sashimi.

Shiomomi, massaging vegetables with salt, can be used with 

shredded cabbage

thinly sliced daikon radish (mouli)

thinly sliced Japanese turnip (the small white kind), or larger Chinese turnip (Western turnip is a bit too woody)

thinly sliced celeriac

thinly sliced onion

cucumber, thinly slices or cut into chunks

cut up Chinese (napa) cabbage

cough outer leaves of cos or romaine lettuce

Just sprinkle a little salt on the vegetables, and scrunch them up well with your impeccably clean hands. Optionally add some dried chili pepper flakes for spiciness. You can eat the massaged vegetables immediately, or store it in the refrigerator for a few days. Shiomomi is closely related to instant pickles, but even easier since you are just relying on the inherent flavors of the vegetables you are using.

Roasted celeriac with apple, hazelnut & ponzu/maple dressing

For ➍ 
½ celeriac

1 apple

50 g hazelnuts

50 g arugula

olive oil

pepper & salt

dressing:

1½ tbs maple syrup

½ lemon (organic)

2 tbs olive oil (extra virgin)

1½ tbs ponzu**

pepper

Preheat the oven to 200°C. Wash the skin of the celeriac well. Cover a baking tray with baking paper. Lay the celeriac flat. Pierce the celeriac all over with a knife or fork. Brush the celeriac with olive oil. Season with salt. Place in the oven for 1 h. Brush the celeriac every 15 m with the olive oil that has run off. 

Cut the apple into wedges. 

Remove the celeriac from the oven. Cut into slices and then into slightly smaller pieces. Arrange them in a baking dish along with the apple wedges. Season with salt and pepper and drizzle with extra olive oil. Raise the oven to 220°C and place in the oven for another 20 m. Turn halfway through. Roughly chop the hazelnuts. Roast them briefly in a non-stick pan, or put them in the oven. 

Make the dressing. Wash and grate the zest of the lemon and squeeze the juice. Mix with the maple syrup, the extra virgin olive oil and the ponzu**. Season with pepper. 

Serve the baking dish with the hazelnuts, arugula and dressing sprinkled on top.

*Or use the complete celeriac

**Replace with soy sauce