Celeriac salad with Parmesan, walnuts & parsley

Celeriac salad with Parmesan, walnuts & parsley

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Prep: 15 mins No cook


Serves 4
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal269
  • fat25g
  • saturates5g
  • carbs3g
  • sugars2g
  • fibre6g
  • protein8g
  • salt0.8g
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  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ celeriac, peeled, and cut into sixths



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 celery sticks from the inner bunch, plus celery leaves



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • small pack parsley, leaves picked



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • handful walnut halves, toasted
  • 50g parmesan (or vegetarian alternative), shaved into ribbons



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil, plus extra to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the dressing

  • 1 tbsp wholegrain mustard
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp sherry vinegar


  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.

  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.

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