My friend Karim’s “Sanguine” Salad

Prepare the vegetables:

1. Peel and cut the celeriac into 2 cm cubes. Boil them in salted water with half a lemon for 5 minutes.
2. Cut the cooked beets into cubes of the same size.
3. Finely slice the red onion and fennel.
4. Pit the black olives and cut them in half.

Prepare the oranges:

1. Peel the bloodBlood is composed of red blood cells, white blood cells, platelets, and plasma. Red blood cells are responsible for transporting oxygen and carbon dioxide. White blood cells make up our immune defense system. Platelets contribute to blood oranges, removing all the white pith, and collect the juice. Squeeze the membranes to obtain a glass of juice.

Make the vinaigrette:

1. Reduce the orange juice in a saucepan until you have about 15 to 30 ml (1 to 2 tbsp).
2. Remove from heat, add mustard, and whisk while slowly adding the olive oil to emulsify. Adjust seasoning with salt, pepper, and the remaining lemon juice.

Assemble the salad:

1. In a large bowl, mix the celeriac cubes, beets, orange segments, onion, fennel, and olives. Pour the vinaigrette over and toss well. Let the salad marinate in the fridge for at least 30 minutes.