About this recipe:This salad showcases the vibrant flavour of the celeriac and has a nice crunch. I arrange the slices in a pretty rosette on a serving platter and drizzle it with just a little bit of dressing.
500g celeriac with leaves, peeled and quartered
salt, to taste
For the dressing
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
2 tablespoons canola oil
salt and white pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Remove the celeriac leaves and set aside for garnish. In a large saucepan of salted water cook the celeriac for 30 minutes, until tender. Remove from the heat, drain and set aside.
Let celeriac come to room temperature and slice. Arrange slices overlapping onto a serving platter.
For the dressing:
In a small bowl whisk together all ingredients for the dressing. Just prior to serving, drizzle the dressing over the celeriac, toss and garnish with celeriac leaves.