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