This tangy, oil-free dressing has a sweet and mellow flavour to balance the raw celeriac and low-fat, high-protein white crab meat.
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1 celeriac, about 450g (1lb), peeled and grated
Juice of 1 lemon
200g (7oz) fresh or frozen white crab meat, or drained canned crab meat (from two 170g cans)
2-3 tablespoons cider vinegar
2 tablespoons runny honey
4 teaspoons Dijon mustard
1 tablespoon low-fat fromage frais (optional)
3 tablespoons finely chopped fresh parsley or chervil
Salt and black pepper
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Method Prep:15min › Ready in:15min
Put the celeriac in a mixing bowl, add the lemon juice and toss briefly.
Pick over the crab meat to ensure there are no traces of shell or cartilage. Add to the celeriac and toss.
In a small bowl, whisk together the vinegar, honey, mustard, fromage frais, if using, and parsley. Add salt and pepper to taste, then add to the salad and toss. Serve at once with brown bread and green salad leaves.