Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Celery, celeriac, parsley and pomegranate salad
Not Too Tricky
About the recipe
This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier. I normally use 1 whole celeriac to 1 head of celery.
Recipe From
Ingredients
1 head of celery
1 whole celeriac
flat-leaf parsley
pomegranate seeds
extra virgin olive oil
lemon juice
optional: goats cheese or ricotta
Method
Find the recipe!
For the full recipe, head to page 77 of The Return of the Naked Chef.
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