Celeriac salad with Parmesan, walnuts & parsley
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 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
For the dressing
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
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.
