Name: Celeriac salad with Parmesan, walnuts & parsley
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: juice 1 lemon; ½ celeriac peeled, and cut into sixths; 2 celery sticks from the inner bunch, plus celery leaves; small pack parsley leaves picked; handful walnut halves toasted; 50g parmesan (or vegetarian alternative), shaved into ribbons; 1 tbsp olive oil plus extra to drizzle; 1 tbsp wholegrain mustard; 3 tbsp olive oil; 1 tbsp sherry vinegar

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Celeriac salad with Parmesan, walnuts & parsley

Celeriac salad with Parmesan, walnuts & parsley

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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An elegant no-cook starter or special light lunch packed with crunch and earthy flavours

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

juice 1 lemon
½ celeriac

peeled, and cut into sixths
2 celery

sticks from the inner bunch, plus celery leaves
small pack parsley

leaves picked
handful walnut halves

toasted
50g parmesan

(or vegetarian alternative), shaved into ribbons
1 tbsp olive oil

plus extra to drizzle

For the dressing

1 tbsp wholegrain mustard
3 tbsp olive oil
1 tbsp sherry vinegar

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Nutrition: per serving

kcal269
fat25g
saturates5g
carbs3g
sugars2g
fibre6g
protein8g
salt0.8g

Method

step 1

To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
step 2

Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.

Recipe from Good Food magazine, January 2014

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