© David Loftus
ribbon celeriac salad
Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It’s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.
Once you’ve peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
Or this: Roast a nice chicken. Allow it to cool and serve with this salad.
• from Jamie's Kitchen
• 1 celeriac, peeled
• 1 bunch of fresh flat-leaf parsley
• 2 anchovies, finely chopped
• 2 heaped tablespoons good capers, finely chopped
• 2 heaped tablespoons small sweet and sour gherkins, finely chopped
• 5 tablespoons crème fraîche
• 1 heaped tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 2-3 tablespoons sherry, red or white wine vinegar
• sea salt and freshly ground black pepper