Ribbon celeriac salad

Celeriac Salad

Serves 6

  • 1 celeriac, peeled

  • 1 bunch fresh flat-leaf parsley

  • 2 anchovies, finely chopped

  • 2 heaped tablespoons capers, finely chopped

  • 2 heaped tablespoons small sweet and sour gherkins, finely chopped

  • 5 tablespoons fat free natural yoghurt

  • 1 heaped tablespoon Dijon mustard

  • 3 tablespoons extra virgin olive oil

  • 2-3 tablespoons sherry, red or white wine vinegar

  • sea salt

  • freshly ground black pepper

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.

Nutritional Information

Ribbon celeriac salad

With a parsley, yoghurt and caper dressing

0 foodies cooked this
This flavour-packed celeriac salad is absolutely amazing with smoked salmon or roast chicken
Serves 6
15m
Super easy
Print this recipe
Method

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 112
    6%
  • Carbs 4.9g
    2%
  • Sugar 4.4g 5%
  • Fat 7.9g 11%
  • Saturates 1.1g 6%
  • Protein 4.2g 9%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 celeriac, peeled

  • 1 bunch fresh flat-leaf parsley

  • 2 anchovies, finely chopped

  • 2 heaped tablespoons capers, finely chopped

  • 2 heaped tablespoons small sweet and sour gherkins, finely chopped

  • 5 tablespoons fat free natural yoghurt

  • 1 heaped tablespoon Dijon mustard

  • 3 tablespoons extra virgin olive oil

  • 2-3 tablespoons sherry, red or white wine vinegar

  • sea salt

  • freshly ground black pepper